Seafood Risotto

cook 30 mins
  • 250 g (8 oz) mixed fish fillets, such as sea bass, monkfish, red mullet, cut into 2.5 cm (1 inch) chunks
  • 200 g (7 oz) raw small prawns, shells on
  • 1.5 litres (2 1/2 pints) fish stock
  • 150 ml (1/4 pint) dry white wine
  • 1 tablespoon olive oil
  • 25 g (1 oz) butter
  • 1 small onion, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 500 g (1 lb) risotto rice
  • 250 g (8 oz) cleaned live clams
  • 100 g (3 1/2 oz) raw squid rings
  • lemon juice, to taste
  • salt and pepper
  • Place the fish and prawns in a large saucepan. Pour over the stock and wine and bring to the boil. Cook for 1–2 minutes until the seafood just turns opaque. Remove from the pan and set aside. Keep the stock simmering.
  • Heat the oil with a little of the butter in a large saucepan. Add the onion and fennel and cook for 5 minutes. Stir in the rice until well coated. Add the hot stock, a ladleful at a time, stirring and simmering after each addition until the stock is absorbed before adding the next. After 15 minutes when the stock is absorbed and the rice is nearly cooked through, add the clams and cook for 3 minutes, then add the cooked seafood, squid rings and remaining butter. Season and squeeze over lemon juice to taste.
  • Cover and leave to stand for 2 minutes. Discard any clams that remain closed, then serve.
Like This? Try These
More on Food