Modern twists on time-honoured favourites.
Risotto with fish
What you need
- [ ] 300 g Vialone Nano Risotto rice
- [ ] 1 small onion
- [ ] 3 tbs. extravirgin olive oil
- [ ] 1l hot fish stock
- [ ] 1 cuttlefish
- [ ] 4 prawns
- [ ] 300 g mussels with shells
- [ ] 300 g clams with shells
- [ ] 1 glass of white wine
- [ ] parsley
- [ ] oregano
- [ ] chilli
- [ ] 3 chopped tomatoes
- [ ] salt
Proposed by: Fulvio and Emanuela Pierangelini
How to prepare:
Risotto with fish: clean and chop the cuttlefish. Shell the prawns and make the stock with the heads and shells. Cook the mussels and clams in a saucepan until they open and then shell them. Sauté the chopped onion in a heavy bottomed saucepan in oil until softened but not coloured.
Add the chopped cuttle-fish and chopped chilli and cook for 2 minutes. Add the rice and fry until transparent. Add the white wine and simmer until it has evaporated. Add a ladleful of the hot fish stock and simmer. As the stock is absorbed add more stock as necessary.
After 10 minutes add the mussels and clams, the tomato and oregano. Continue in this way for a further 16 minutes. Season as necessary. Meanwhile fry the prawns in oil for two minutes. Place the risotto on 4 dishes and garnish with prawns and some chopped parsley. Serve risotto recipe.