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Risotto alla marinara
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Adriatic Sea-inspired risotto with succulent prawns and mussels.
Ingredients:
  • 2 tomatoes
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 20g butter
  • 18.20 gm olive oil
  • 2 shallots, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 1 (about 350g) firm white fish fillet, cut into 2.5cm pieces
  • 16 large green prawns, peeled leaving tails intact, deveined
  • 8 mussels, scrubbed, debearded
  • 1 tsp finely grated lemon rind
  • Fresh continental parsley leaves, to serve
Instructions:
  • Make a shallow cross at the base of each tomato with a small sharp knife. Place the tomatoes in a heatproof bowl and cover them with boiling water. Let them sit for 2-3 minutes. Remove the tomatoes from the water with a slotted spoon and peel off the skin using your fingers. Quarter the tomatoes, remove and discard the seeds with a teaspoon, then coarsely chop the flesh.
  • In a medium saucepan, bring the stock to a gentle simmer over high heat and then reduce the heat to maintain the simmer.
  • In a large saucepan over medium heat, melt the butter with oil. Sauté shallot and garlic until soft, about 2 minutes. Stir in the rice and cook until grains look slightly glassy, for 2-3 minutes.
  • Pour in the wine and stir until absorbed. Add one ladleful (about 125ml/1/2 cup) of hot stock to the rice and stir with a wooden spoon until the liquid is absorbed. Gradually add more stock, one ladleful at a time, stirring continuously until each ladleful is absorbed. This process should take about 20 minutes, ensuring the rice is tender yet slightly firm to the bite and the risotto is creamy. Introduce tomato, fish, prawns, mussels, and lemon rind with the final ladleful of stock.
  • Check for any mussels that haven't opened, discarding them. Season the mussels with a sprinkle of salt and pepper. Serve the risotto in individual bowls and garnish with fresh parsley.

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