Seafood risotto
Creamy risotto with prawns, clams and mussels.
Active time40 min
Cooking30 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 100 g onions
- 60 g Parmesan
- 250 g raw peeled prawns
- 500 g mussels
- 500 g clams
- 1000 ml fish stock
- 20 ml olive oil
- 320 g dry arborio rice
- 150 ml dry white wine
Preparation
Scrub and rinse the shellfish and remove the beards from the mussels; discard any with broken shells or open shells that do not close. Peel and chop the onion; grate the Parmesan. Heat the stock.
100 g onions60 g Parmesan500 g mussels500 g clams1000 ml fish stock- knife
- saucepan
- grater
Put the mussels, clams and wine in a large saucepan. Bring to the boil, cover and cook for 5 to 7 minutes. Discard any shellfish that remain closed, set the others aside and strain the cooking liquid.
150 ml dry white wine- saucepan
- fine sieve
Sauté the onion in the oil for 3 minutes. Add the rice, stir for one minute, then gradually pour in the hot stock and strained cooking liquid over 18 to 20 minutes.
20 ml olive oil320 g dry arborio rice- sauté pan
- ladle
- spoon
Add the prawns 5 minutes before the end of cooking and cook until opaque. Reheat the shellfish for one minute, stir in the Parmesan and serve.
250 g raw peeled prawns- sauté pan
- spoon
Allergens
- Celery
- Crustaceans
- Fish
- Milk
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration