Southern Seafood Risotto

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

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.


  • 225 g/8 oz squid
  • 225 g/8



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