- Seafood Risotto
- (Risotto Ai Frutti Di Mare)
For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
For the Risotto:
1 lb and 5 oz (600 grams) cleaned mixed seafood, such as small octopus, cuttlefish and squid
- 7 oz (200 grams) shelled mussels
- 2 tablespoons tomato puree
- 1 onion, chopped
1 garlic clove
- 11 oz (300 grams) risotto rice
- 4 tablespoons extra virgin olive oil
6 fl oz (175 ml) dry white wine
1 tablespoon chopped fresh flatleaf parsley
Salt and pepper
Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.
Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.
Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).
Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.
Remove from the heat and let the fish cool in the stock for a stronger flavor.
Strain the stock.
Leave to cool slightly, then strain.
Prepare the Risotto:
Heat the olive oil in a saucepan.
- Add the onion and garlic and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.
Remove and discard the garlic.
- Add the seafood to the pan and cook for several minutes more.
Meanwhile, bring the fish stock to a boil in another pan.
Sprinkle the wine over the seafood and cook until it has evaporated, then season with salt and pepper to taste.
Pour in 3 tablespoons of water, add the tomato puree and cook for an additional 10 minutes.
Add the rice and cook, stirring constantly, until it has absorbed all the liquid.
Add a ladleful of the hot fish stock and cook, stirring, until it has been all absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-22 minutes.
When the rice is almost tender, add the mussels and mix gently.
Sprinkle with the parsley and serve. Serves 4.
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