Cook and Scale
Seafood Risotto
4 servings · 55 min total
A coastal showpiece: creamy arborio rice cooked in seafood stock and studded with shrimp, mussels and squid. Cheese-free, as the sea intends.
Ingredients
- 320 g arborio rice
- 300 g shrimp, peeled
- 500 g mussels, cleaned
- 200 g squid, sliced into rings
- 1 l vegetable stock
- 1 shallot, finely chopped
- 3 garlic, minced
- 4 tbsp olive oil
- 1½ dl white wine
- 1 tsp chilli flakes
- fresh parsley to taste
- salt to taste
- black pepper to taste
Contains: Crustaceans, Molluscs, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.