Risotto with seafood
This seafood risotto brings a taste of the Italian coast to your plate. Prawns, mussels, and calamari combine with creamy Arborio rice and a rich shellfish stock for an exceptionally intense flavor. Fresh herbs, lemon, and a hint of Espelette pepper provide the perfect balance.
Ingredients · Servings 4
- 1 shallot
- 1 peeled garlic clove
- 2 tbsp olive oil
- 320 g Arborio Risotto
- 220 ml white wine
- 750 ml shellfish stock (ready-made or homemade)
- 1 lemon
- 60 g grated Parmesan
- 70 g cold butter
- Salt
- Pfeffer
- Espelette pepper
- 8 red shrimp
- 4 Prawns
- 12 small squid
- 300g mussels
- 250g Venus clams
- 1 fresh garlic bulb
- 1 lemon
- Rosemary
- Thymian
Method
- Sauté the risotto rice with olive oil, shallot, and garlic over medium heat until slightly translucent. Deglaze with half the white wine and let it reduce briefly. Repeat with the remaining white wine.
- Over medium heat, gradually add the hot shellfish stock to the rice, allowing it to be absorbed each time. Repeat this process until the rice is creamy but the grains still have a slight bite.
- Meanwhile, blanch the mussels very briefly in salted water until they open. Sauté the shellfish and calamari in a pan with the halved garlic bulb, fresh rosemary, and thyme, then season with lemon juice, salt, and pepper.
- Season the rice with a little salt, pepper, Espelette pepper, and a squeeze of lemon juice. Finally, stir in the cold butter and grated Parmesan cheese.
- Gently fold the seafood into the risotto. Divide into 4 portions, top each with a langoustine, and serve.
For the risotto
shallot
olive oil
- 320 g
Arborio Risottoreis
- 220 ml
white wine
- 750 ml
Crustacean font (ready-made or homemade)
lemon
- 60 g
- 70 g
For the seafood (fresh if available, or alternatively a frozen mix)
Prawns
- 300 g
mussels
- 250 g
Venus clams
Recipe for
persons
Marco d'Andrea's tip: For the risotto, it's best to use Arborio risotto rice; this makes the risotto nice and creamy while still giving the grains a firm bite.
