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Seafood Risotto
- Serves
6
- Difficulty
Medium
By David Eyre
Published 2009
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 - about
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
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