Ingredients
- For the base:
- 250g Risotto Rice (Arborio or Carnaroli)
- 100g White Onion, finely diced
- 10g Fresh Garlic, chopped
- 30g Unsalted Butter
- 125ml White Wine
- 500ml Good Quality Vegetable Stock
- For the shellfish:
- 200g Crevettes (shell on)
- 240g Mussels
- 200g Squid Tubes (cleaned, watch our tutorial below)
- To serve:
- 25g Unsalted Butter
- 30g Parmesan Cheese, grated
- 150ml Vegetable (or fish) stock
- 50ml White Wine
- ½ Lemon
- 2g Chopped Parsley
- 2g Micro Herbs or picked herbs of your choice
Instructions
- In a heavy based saucepan or skillet, sweat off the onion and garlic in the butter until soft; add in rice and stir so that the rice is coated in butter
- Add the wine in, a little at a time and stir continuously until all the wine is absorbed
- Stirring continuously, gradually add your vegetable stock until all is absorbed and the rice is just cooked. When cooked, the rice should have a little bite left.
- Spread evenly on a tray and allow to cool until needed.
- Slice the cleaned squid into neat rings. Remove shell from the crevettes and discard shells. Wash mussels under cold running water and remove the beards. Tap any mussels that are open making them close, discarding any that fail to close. Place all your prepared shellfish in the fridge until required.
- In a heavy based saucepan or skillet, melt the butter; add in mussels and white wine. Cook for a minute until all the mussels are open discard any that don't open!
- Add in the squid and cook for 30 seconds, before adding the crevettes and stock. Bring to the simmer. When simmering, add the risotto base and stir continuously until the rice comes together.
- Add parmesan and stir until combined, finish with lemon juice and chopped parsley. Check seasoning
- Serve immediately, garnishing with the micro herbs or picked herbs of your choosing
