Risotto alla Marinara

Name: Risotto alla Marinara (Seafood Risotto)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 20 mussels, cleaned; 1 large onion, finely sliced; extra virgin olive oil; 500 g vialone nano rice; 170 g cooked shrimps, shelled; 100 g baby octopus or squid; 100 g baby octopus or squid; 100 g scampi or large prawns, shelled; 100 g scampi or large prawns, shelled; 150 ml white wine; 1 lemon sole, about 300g; 2 red mullet, about 150g each; a few parsley leaves; a few celery leaves; 1 carrot; 1 small onion; 1.5 litres water; juice of 1 lemon

Seafood Risotto

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This risotto, with its base of poached, boned red mullet and lemon sole, has a lovely, creamy texture. It is quite a work-intensive recipe but it is really worth it! I have chosen to use vialone nano rice for this dish. It is short-grained and very absorbent, which makes the risotto much tastier.”

Ingredients

1 large onion, finely sliced
6 tbsp olive oil
20 mussels

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Bring the water for the stock to the boil with the onion, carrot, celery and parsley leaves and boil for 15 minutes. Add the red mullet and sole and poach gently for a further 10 minutes. Remove the fish from the stock and fillet, discarding the bones, heads and skin. Set the fish flesh aside. Remove the flavourings from the fish stock and keep at a simmer.

Fry the onion in a large pan