Seafood Risotto

Method

1. 1
   • mussels500 g
   • vegetable stock1 l
   • white wine1½ dl

   Steam and reserve the mussels — Steam the mussels with half the wine in a covered pan for 5 minutes until they open. Discard any that stay shut, strain the liquor into the warm stock and reserve the mussels.

   ⏱5 min
2. 2
   • arborio rice320 g
   • shallot1
   • garlic3
   • olive oil4 tbsp
   • white wine1½ dl

   Toast the rice with wine — Heat the olive oil and soften the shallot, garlic and chili for 4 minutes. Add the rice and toast 2 minutes, then pour in the remaining wine and stir until absorbed.

   ⏱6 min
3. 3
   • arborio rice320 g
   • vegetable stock1 l

   Add stock gradually — Add hot stock a ladle at a time, stirring and adding more only when absorbed, for 17 minutes until the rice is nearly al dente.

   ⏱17 min
4. 4
   • shrimp300 g
   • mussels500 g
   • squid200 g

   Cook the shrimp and squid — Stir in the shrimp and squid and cook 4 minutes until just opaque, then fold in the reserved mussels to warm through.

   ⏱4 min
5. 5
   • olive oil4 tbsp
   • fresh parsleyto taste

   Finish and serve the risotto — Off the heat, stir through the parsley and a drizzle of olive oil, season and serve. Seafood risotto is never finished with cheese.