Name: Southern Seafood Risotto
Cuisine: Italy
Ingredients: 350 g/12 oz Arborio rice; 6 shallots; salt and pepper; 225 g/8 oz small clams (optional); 225 g/8 oz squid; 2 carrots; 14-16 saffron threads; 100 ml/3½ fl oz olive oil; sprig of thyme; 2 bay leaves; 225 g/8 oz mussels; 2 tsp cumin seeds; 1 large onion; 2 garlic cloves; 2 celery stalks; 1/2 bottle (400 ml/14 fl oz) of dry white wine; large handful of flat-leaf parsley; 450 g/1 lb cooked prawns in their shells

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

We think of risotto as being inherently northern Italian - rich and creamy with butter and stock — but when cooked with olive oil and a fish fumet and studded with shellfish it takes on the qualities of an altogether lighter and sunnier dish.

Ingredients

225 g/8 oz squid
225 g/8

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preparation

Clean the squid and cut into strips. Scrub and beard the mussels, discarding any which do not close when tapped.

Toast the cumin seeds in a dry pan, grind to a powder and reserve.

Peel and dice the carrots. Peel the onion and cut it into pieces. Do the same with the shallots. Peel, smash and chop the garlic. Coarsely chop the celery. Destalk the parsley and

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Ingredients

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