Ingredients
500 g each clams and mussels, steamed open
250 g white fish fillet
250 g raw, shell-on small prawns
258 raw, shell-on langoustines
150 ml extra virgin oil
1 bottle dry white wine
1/2 dried red chilli pepper, chopped finely
3 tbsp freshly chopped parsley
500 g risotto rice
1.5 litres fish stock, kept at a simmer
salt and black pepper to taste
Method
All raw seafood must be cooked separately, the shells can be added to the stock
1) steam open the clams with a glass of white wine, remove 3/4 of them from their shells, set aside, keep the juice
2) do the same with the mussels, keep the juice
3) fry the fish fillet on both sides, basting with wine to keep soft, season to taste and flake, reserve
4) fry the prawns until pink and cooked through , turning and basting with wine, peel and add the shells and head to the stock
5) do the same with the langoustine
6) fry in a little oil the chilli, garlic and parsley for 2 minutes, then add the rice, stirring to coat, take to very hot and add a glass of wine , stir and evaporate the wine for 2 minutes, then add the clams and mussel juice, stir until absorbed
7) alternate additions of wine, until absorbed and hot stock, until absorbed, stirring into the risotto, until half cooked, then add the seafood and fish, stir together and cook as before, adding fish stock and stirring
8) when the rice is creamy, cover for 2 minutes, then stir
To serve, put the mussels and clams that are still in their shells, on the top of the risotto.
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