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Seafood risotto

Seafood risotto

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Ingreadient :
  • 400 g mixed cherry tomatoes , on the vine
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary , (15g)
  • olive oil
  • 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
Direction :
  • 400 g mixed cherry tomatoes , on the vine
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary , (15g)
  • olive oil
  • 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