Seafood Risotto

Seafood Risotto

Serves 2

You will need:

Arborio rice 300g

Fish Stock 400ml

Raw peeled king prawns 150g

Large squid tubes 150g

Olive pomace oil 20ml

Mussels (we use Loch Fyne® Scottish mussels) 160g

Garlic cloves 10g, thinly sliced

Unsalted butter 120g

Lemon ½, sliced

Sundried tomatoes 40g

Roasted chilli oil 10g

Fresh samphire 60g

Flat-leaf parsley 10g, finely chopped

Sea Salt 2g (we use Maldon smoked sea salt)



Prep & Cooking Method:

Simmer the rice at 100°C for 20 minutes, gradually add the fish stock, stirring until the stock is absorbed and the rice is cooked

Half the prawns and cut the squid into strips

Add the oil to a frying pan, when hot add the prawns and squid

Then add the mussels and garlic, cook until the mussels starting to open

Add the butter

Add in the rice, lemon sliced sundried tomatoes and bring to simmer

Finish by adding the roasted chill oil, samphire and parsley

Add sea salt and seasoning to your liking, and serve