Seafood risotto

Name: Seafood risotto
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 1½ tablespoons crème fraîche or sour cream; 1½ tablespoons crème fraîche or sour cream; 60 g (2 oz) Parmesan, grated; grated rind of 1 lime; few fresh basil leaves, to garnish; 105 g (3½ oz) white crab meat, drained well if frozen; few fresh basil leaves, to garnish; 500 ml (16 fl oz) fish stock; 1 sprig of fresh thyme; 1 bay leaf; 250 g (8 oz) mussels, scrubbed and beards removed; 250 g (8 oz) arborio rice; 1 clove garlic, finely chopped; 1 clove garlic, finely chopped; pinch of saffron threads; 150 g (5 oz) raw prawns, shells on; 2 red mullet, about 220-250 g (7-8 oz) each, filleted and with skin on but scales removed; 150 g (5 oz) baby clams; 1 small onion, finely chopped; 5 tablespoons olive oil; 200 ml (6½ fl oz) dry white wine; 150 g (5 oz) raw prawns, shells on

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

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) baby clams
2 red mullet, about

Fish course
Pescatarian
Gluten-free

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.
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