SEAFOOD RISOTTO


Theo Randall seafood risottoweb

What you need

  • [   ] 1kg vongole
  • [   ] 250g shrimps
  • [   ] 2 fillets red mullet
  • [   ] 1 whole lobster cooked and cut in quarters
  • [   ] 1 litre fish stock
  • [   ] 200g Riso Gallo risotto rice
  • [   ] 2tsp chopped parsley
  • [   ] 3 tbls tomato passata
  • [   ] 1 glass white wine
  • [   ] 1 small red onion finely chopped
  • [   ] 1 stick celery
  • [   ] 1 glove garlic

Proposed by: Theo Randall


'
2
Medium

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How to prepare:

Open vongole in a large pan with 1 clove sliced garlic, 1 tsp parsley, 1/2 glass white wine. In a large saucepan heat olive oil and fry onion and celery until soft.

Add rice and cook for 5 minutes. Add white wine stirring constantly; ladle by ladle add hot fish stock.

While risotto is cooking and almost ready, add brown shrimps, red mullet and lobster. Add tomato passata, parsley, seasoning and a dash of olive oil.

Stir thoroughly until emulsified.

Serve in soup bowls.


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For this recipe:

GRAN GALLO