Fragrant and iodized, this seafood risotto recipe is a delight.
Ingredients for 4 people :
- 600 g arborio rice
- 1 kg of mussels
- 1 kg of clams (or shells)
- 500 g of squid
- 500 g prawns
- 2 onions
- 4 tbsp. tablespoons olive oil
- 30 cl dry white wine
- 2 l chicken stock
- 80 g butter
- 60 g grated Parmesan cheese
- Salt, pepper
– Scrape and wash the mussels.
– Drain the clams in salt water for 2 to 3 hours.
– Peel and chop the onion.
– Shell the shrimp, keep some with the last ring and tail.
– Prepare the squid (or ask your fishmonger to do so).
Cut the tentacles into pieces and the body into rings. Rinse and drain on absorbent paper.
– In a saucepan, pour and heat 15 cl of white wine, put the shells in it. Cover and cook until they open. Shell them.
Filter the cooking juices.
– Pour the oil into a frying pan and quickly sear the squid rings. Season to taste.
– In a frying pan, melt 40 g of butter, sweat the onion and add the rice. Pearl. Stir well and pour in the remaining white wine. Reduce and then pour in twice the filtered cooking juices from the shellfish until the rice absorbs the liquid. Pour in a ladle of stock, allow to evaporate and repeat the process, stirring regularly until there is no stock left. The rice should be cooked for about 16 to 18 minutes. Add the seafood, the remaining butter and the parmesan. Check the seasoning.
B.A.BA DU CHEF
– At the end of the risotto’s cooking time, whipped cream can be added instead of the remaining butter.
On the cellar side, wine to accompany seafood risotto
This dish has a more complex aromatic expression and a less homogeneous texture due to the diversity of seafood present than blanquette. But it has in common with it a sapid balance dominated by sweetness. The acidity will therefore remain the order of the day, but on the other hand the richness of expression of the preparation will allow wines with more intense scents.
From this point of view, a Menetou-Salon, made from Sauvignon grapes, will enhance the value of the wine while containing maritime scents, whereas with a dry Jurançon, the contrast will be more pronounced while reinforcing the contribution of the Parmesan.
M . Chassin
Words from the kitchen
Ciseler cut into small dice.
Nacrer Coat the rice (or pasta) well with fat (oil or melted butter) until the grains are transparent.
Reduce evaporate a liquid to concentrate the flavour of a food by bringing it to a boil.
Suer : to eliminate the water of vegetation of a vegetable by heating it gently without colouring it in a fatty substance in order to concentrate the flavours.
Recipe: T. Bryone, Photo: C. Herlédan