Good morning and Happy Monday to you!!!
Today I am excited to share my favorite recipe of all time with you! This is what I usually order whenever I go out to an Italian seafood restaurant and is a big favorite of mine.
I really enjoy making risotto's and I've shared some recipes with you before. Here is my pumpkin risotto recipe and here you can find my asparagus risotto.
Using just one main ingredient for a risotto (like porcini mushrooms, asparagus or even spinach) makes things a lot easier because the cooking time doesn't vary; but when you're using more than one ingredient and especially when using seafood, you have to be extra careful with the different cooking times.
Ingredients for 4 people:
- 300 grams of uncooked white rice
- 500 grams of mussels
- 500 grams of clams
- 1 fresh calamari
- 2 tablespoons of extra virgin olive oil
- 1 shallot
- 1 tablespoon of butter
- 1 litre of vegetable stock
- one spoonful of fresh chopped parsley
- pepper to taste
- pepper to taste
Start by preparing the calamari. Rinse it well and cut into small pieces. You don't have to be precise here but keep in mind that they shrink a bit while cooking.
Next prepare the mussels and clams by cooking them on medium heat as done in my Seafood Cavatelli recipe. Remove the shells and filter the juice with a sifter and napkin to catch any sand that is inside the fresh clams. Set aside.
Now that you have prepared your ingredients, you can heat the chopped up shallot in olive oil until translucent.
Next add the calamari and let that cook for a couple minutes making sure to stir continuously. Then add the rice.
Let the rice heat up a bit in the skillet then proceed by adding a couple ladles of stock. When you see the rice start to dry up add another ladle and so forth.
Again, the secret to a great risotto is to give it time and let the broth absorb into the ingredients. Check the cooking time indicated for the rice you are cooking with and at the half way point add the mussel and clam juice.
Taste the rice as you add the broth so you make sure not to overcook it. When the rice is almost done and you can feel it is still a bit firm (usually after 12-14 minutes) add the mussels and clams. Turn off the heat and add the butter and parsley. Keep stirring and let sit for about 5 minutes before serving. Add some pepper if you wish...but no salt is necessary.
If you like seafood, I hope you'll give this a try. I'm sure you'll enjoy it as much as I do!
I wish you all a great week ahead :-)