Seafood risotto

Cooking time: 30 min
Difficulty: easy

Heat the oil in a saucepan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until lightly browened. Remove and discard the garlic, add the seafood to the pan and cook for a few minutes more. Meanwhile, bring the stock to the 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 water, add the tomato purée and cook for a further 10 minutes. Add the rice and cook, stirring constantly, until it has absorbed all the liquid. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18 - 20 minutes. When the rice is almost tender, add the mussels and mix gently. Sprinkle with the parsley and serve.


Coll. (2010), "The Silver Spoon", 328

Suggested wine
Bianco del Ticino DOC
Fr. 15.50

Serves 4

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove
  • 600 g / 1 lb 5 oz cleaned mixed seafood, such as small octopus, cuttlefish and small squid
  • about 1.2 lt / 2 pints Fish Stock
  • 175 ml / 6 fl oz dry white wine
  • 2 tablespoons tomato purée
  • 300 g / 11 oz risotto rice
  • 200 g / 7 oz shelled mussels
  • 1 tablespoon chopped fresh flat-leaf parsley
  • salt and pepper