Fragrant and iodized, this seafood risotto recipe is a treat.
Ingredients for 4 persons :
- 600g arborio rice
- 1 kg of mussels
- 1 kg of clams (or cockles)
- 500 g of squid
- 500 g of prawns
- 2 onions
- 4 tbsp. tablespoons of olive oil
- 30 cl of dry white wine
- 2 l of chicken stock
- 80 g butter
- 60 g grated Parmesan
- Salt pepper
Risotto with seafood
- Scrape and wash the mussels.
- Soak the clams in salted water for 2 to 3 hours.
- Peel and chop the onion.
- Shell the shrimps, keep a few with the last ring and the tail.
- Prepare the calamari (or ask your fishmonger to do it).
Cut the tentacles into pieces and the body into rings. Rinse and let drain on absorbent paper.
- In a saucepan, pour and heat 15 cl of white wine, place the shellfish there. Cover and cook until they open. Shell them.
Filter the cooking juices.
- In a pan, pour the oil, quickly sear the squid rings. Season.
- In a sauté pan, melt 40 g of butter, sweat the onion, add the rice. Mother of pearl. Stir well and pour in the rest of the white wine. Reduce and then add the filtered cooking juices from the shellfish in two batches until the rice absorbs the liquid. Pour in a ladle of broth, let it evaporate and repeat the operation, stirring regularly, until no more broth remains. The rice should have cooked for about 16 to 18 minutes. Add the seafood, remaining butter and Parmesan. Check the seasoning.
- It is possible, at the end of cooking the risotto, to incorporate whipped cream instead of the remaining butter.
On the cellar side, wine to accompany the seafood risotto
This dish has a more complex aromatic expression and a less homogeneous texture due to the diversity of seafood present than the blanquette. But it has in common with it a savory balance dominated by sweetness. The acidity will therefore remain in order, 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 the Sauvignon grape, will enhance while containing maritime odors, while with a dry Jurançon we will play more with the contrast while strengthening the contribution of Parmesan.
Words from the kitchen
Chisel : cut into small cubes.
Pearl : Coat the rice (or pasta) well with fat (oil or melted butter) until the grains are transparent.
Reduce : evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.
Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.
Recipe: T. Bryone, Photo: C. Herlédan