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Seafood risotto

Italian recipe

Seafood risotto

Preparation : 10 min Resting : -
Cooking : 50 min Equipment :
Difficulty :
Rating :
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Serves SERVES 6 :
400 g prawns
2 ripe tomatoes
2 onions quartered
1 bouquet parsley
500 ml water
500 g black mussels
500 g cockle shells
1 cuttlefish, washed and sliced
1 squid, washed and sliced
4 tblsp extra virgin olive oil
1 clove garlic, peeled and germ removed
320 g risotto rice (e.g. arborio or carnaroli)
100 ml dry white wine
1

Peel prawns and place heads in bowl with diced tomatoes, 1 onion, 2 sprigs of parsley and water. Add steamer basket then scrubbed mussels and cockle shells. Run STEAM programme. At end of programme, check shellfish are all open. If not, cook longer.

2

Remove steamer basket. Set aside a few whole shellfish, remove the others from their shells and set aside.  

3

Make stock: close and run SMOOTHIE programme.  Filter with a sieve and add water if necessary to obtain 700 ml of stock. Set aside. Rinse and dry bowl. 

4

Place second onion and garlic in bowl and run EXPERT programme, 10 seconds/speed 13 (without heating).

5

Push down, add olive oil and run EXPERT programme, 3 minutes/speed 3/120°C.

6

Add rice and run programme again for 3 minutes. After 2 minutes, add white wine through opening.

7

Add peeled prawns, run EXPERT programme, 18 minutes/speed 2A/100°C and then gradually add stock (650 ml). After a few minutes, add squid and cuttlefish. Since the cooking time varies according to the quality of the rice, adjust and add a little more stock.

8

At end of cooking, add shellfish (after shelling) and chopped parsley, then mix with a spatula. Garnish plates with whole shellfish.

© Photo Sandra Mahut
©​ Hachette Livre (Marabout) 2016

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Jenny Merryn

add prawn heads???