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Seafood risotto
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Total Time:
1 hour 10 minutes
Weekend-worthy risotto with flavorful slow-roasted tomatoes and delicate seafood. Decadently delicious and worth every bite!
Ingredients:
  • 400 g mixed cherry tomatoes on the vine
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary (15g)
  • 6 raw langoustines or large king prawns, shell on, from sustainable sources
  • 300 g mussels scrubbed, debearded, from sustainable sources
  • 500 g clams scrubbed, from sustainable sources
  • 4 medium squid cleaned, gutted (300g total), from sustainable sources
  • 300 g cooked white crab meat from sustainable sources
  • 1 pinch of saffron
  • 1 large onion
  • 1 heart of celery
  • 1 bulb of fennel
  • 400 g risotto rice
  • ½ a glass of white wine or rosé wine
  • 1.6 litres quality fish stock (see tip)
  • 1 knob of butter (30g)
  • 30 g Parmesan cheese
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in boiling water for 30 seconds. Peel the skins after placing them in ice-cold water. Transfer to a roasting tray. Slice the garlic, pick rosemary leaves and sprinkle over the tomatoes. Drizzle with oil, toss to coat, and roast for 40 minutes until golden. Prepare the seafood by cleaning the langoustines and checking the mussels and clams. Slice the squid and remove any shells from the crab meat. Infuse the saffron in 50ml of hot water. For the risotto, cook onion, celery, and fennel in olive oil until soft. Toast the rice, add wine, then gradually stir in stock until the rice is creamy with a slight bite, about 16-18 minutes. Add saffron, mussels, clams, squid, crab, and langoustine. Finish by stirring in butter, Parmesan, and seasoning. Let sit for 1-2 minutes before serving with roasted tomatoes and fresh herbs, topped with olive oil. Enjoy!

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