A classic risotto with squid, prawns and mussels
150g baby squid
150g raw king prawns, peeled and chopped
500g fresh mussels
1 clove of garlic, crushed
160ml white wine
2 tbsp tomato puree
1 banana shallot, thinly sliced
250g carnaroli rice
10g chives, finely chopped
10g flat leaf parsley, finely chopped—keep stalks for the stock
For the stock:
1 stick of celery, chopped
1 small onion, chopped
Fish bones (seabass or other white fish)
Prepare the stock by softening the celery and onion on a medium heat with 2 tbsp oil. Add the fish bones and the parsley stalks and mix well. Cook for 5 mins, then add 1 litre boiling water. Stir well and simmer for 15-20 mins with the lid slightly ajar.
Roughly chop all the seafood (apart from the mussels) and set aside. Place the mussels and crushed garlic in a large pan on a high heat, lid on. When the mussels start to open, add a splash of white wine and allow to evaporate. Add the tomato puree, put the lid on and cook for 5-7 mins. Remove from the heat and set aside. When cool, reserve the cooking liquid and remove the mussels from their shells, but keep a few shells for garnish.
In a large shallow pan, place the thinly sliced shallots and butter and fry on a low gas until soft. Add the rice and toast well. Add a splash of wine and allow to evaporate.
Add the cooking liquid from the mussels to the stock, then pass the stock through a sieve. Return it to a gentle simmer, ready to be added to the rice. Add one ladle at a time, stirring the rice occasionally. Add enough liquid for the rice to be continually cooking. Keep the pan on a medium heat.
The rice will cook in 15 mins, so around the 10 minute mark, gradually add the seafood in small batches. When the rice is cooked, add the mussels and stir well. Remember, the risotto is served ‘all onda’, so fairly loose. Add the parsley leaves and finely chopped chives. Rest for 3 mins, then serve.
Recipe: Sara Danesin