Seafood Risotto

Name: Seafood Risotto
Yield: Serves 4–6
Ingredients: 2 garlic cloves, finely chopped; 150 g (5½ oz) firm white fish fillets, cubed; 440 g (14 oz/2 cups) risotto rice; 1 celery stalk, finely chopped; 8–10 mussels, cleaned; 1 tablespoon chopped thyme; 2 tablespoons chopped parsley; 1 tablespoon chopped oregano; 8 raw prawns (shrimp), peeled and deveined; 1.75 litres (7 cups) fish stock; 2 tablespoons olive oil; 2 onions, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1.75 litres (7 cups) fish stock
2 tablespoons

Fish course
Side dish
Pescatarian
Gluten-free

Method

Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.
Heat the oil in a deep heavy-based frying pan over medium heat. Cook the onion, garlic and celery for 2–3 minutes, until softened but not browned, then add the rice to the pan and stir for 2–3 minutes until well coated.
Stir in a ladleful