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Seafood risotto
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 35
Appears in
Published 1999
In this recipe, baby clams, prawns, mussels, crab and red mullet provide a host of different textures and flavours set in a creamy saffron risotto. Any combination of fresh seafood could be used instead.
Ingredients
150 g (5 oz 2
Method
- Scrub and rinse the clams under running water to get rid of grit, then discard any that are open or damaged. Trim the mullet, then pin bone it following the Chef’s techniques on. Shell and devein the prawns, reserving the heads and shells, following the method in the Chef’s techniques on.
- P
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