Seafood Risotto

Name: Seafood Risotto
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 tbsp chopped parsley leaves, plus extra to serve; 500 g/1 lb 2 oz/heaped 2¼ cups carnaroli rice; 500 g/1 lb 2 oz mussels; 500 ml/17 fl oz/2 cups dry white wine; 500 g/1 lb 2 oz baby clams; 150 ml/5 fl oz/scant ⅔ cup extra virgin olive oil; 1.2 l/40 fl oz/4¾ cups strong fish stock; 250 g/9 oz raw, shell-on small prawns; 250 g/9 oz raw, shell-on small prawns; 250 g/9 oz raw, shell-on langoustines; 250 g/9 oz raw, shell-on langoustines; 3 garlic cloves, finely chopped; ½ dried red chilli, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Ingredients

500 g/1 lb 2 oz mussels
500

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

Scrub the mussels and clams thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard the “beard” from the mussels. Rinse the shellfish again and discard any with broken shells or that do not close as soon as they are tapped.

Pour a quarter of the wine into a deep sauté p