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Seafood risotto
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Try this delicious seafood risotto for an impressive meal when entertaining.
Ingredients:
  • 310ml white wine
  • 500g black mussels, scrubbed, debearded
  • 1.25L gluten-free fish stock (see note)
  • 1/4 tsp saffron
  • 40g unsalted butter
  • 36.40 gm olive oil
  • 500g prawns, peeled (tails intact), deveined
  • 2 squid tubes, cut into rings
  • 8 scallops
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 440g rice
  • 125.00 ml tomato passata (see note) or roasted-tomato sugo (see related recipe)
  • 40.00 ml chopped flat-leaf parsley leaves, plus extra to garnish
Instructions:
  • - Start by heating wine in a wide pan over medium-high heat until it simmers. Add mussels, cover, and cook for 3 minutes while shaking occasionally until most shells open (discard any unopened mussels). Strain and set mussels aside. Combine reserved liquid, fish stock, and saffron in a pan, simmering over low heat.
  • In a large, heavy-based frypan over medium heat, melt 30g of butter with 1 tablespoon of oil. Add prawns and cook for 2-3 minutes, turning occasionally until cooked through. Transfer the prawns to a bowl and set aside. Increase heat to high and add squid and scallops. Cook for 1-2 minutes, turning until just opaque and almost cooked through. Set aside with the prawns.
  • Melt the remaining 10g of butter and 1 tablespoon oil over medium heat. Sauté the onion until softened, about 2-3 minutes. Stir in garlic and rice for 1-2 minutes. Pour in a ladleful of hot stock and stir until absorbed. Repeat this process, adding one ladleful of stock at a time until the rice is al dente, about 20 minutes. Stir in seafood, passata or sugo, and parsley. Season to taste and heat through for 1 minute. Serve hot, garnished with parsley.

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