Seafood Risotto

Name: Seafood Risotto
Yield: Serves 6
Cuisine: Italian
Ingredients: about 500 g/1 lb 2 oz clams; about 500 g/1 lb 2 oz mussels; 1 onion, finely chopped; a glass of white wine; 1 fennel bulb, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, finely chopped; 1 celery stick, finely chopped; 175 g/6 oz unsalted butter; 75 ml/2½ fl oz olive oil; 200 g/7 oz raw prawns, shelled; 200 g/7 oz cleaned small squid, cut into strips; 450 g/1 lb risotto rice, preferable vialone nano; 450 g/1 lb risotto rice, preferable vialone nano; about 4 tablespoons chopped flat-leaf parsley; 200 g/7 oz cleaned fresh scallops, cut in half if they are king scallops; juice of 1 lemon; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is a truly classic risotto from the Veneto, and fortunately all the seafood is easily available outside Italy. Use any combination of mussels, clams, scallops, prawns, small squid or cuttlefish.

Ingredients

about 500 g/1 lb 2 oz mussels
about

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Scrub the mussels and clams, discarding any open ones that don’t close when tapped, then purge them of grit by soaking them in several changes of cold water. Put the mussels in a large saucepan with the white wine, cover and leave over a high heat for a few minutes, until just opened. Remove them from the pan with a slotted spoon and set aside, then add the clams to the pan and cook them in the