RISOTTO WITH SEAFOOD

Preparation Method :

• First, cook the seafood. Wash and clean all the shellfish carefully. Place the vongole in a deep pan with a glass of dry white wine, cover and steam open the shellfish.
• Remove three-quarters of the vongole from their shells. Set them aside along with the vongole still in their shells.
• Strain the juices from the pan through a fine sieve and into a bowl. Next, do exactly the same with the mussels, also strain and keep the cooking liquor aside.
• Then, put 2 tablespoons of the oil into a shallow pan and fry the fish fillet on both sides, basting with the wine to keep it very soft.
• Season with salt and pepper and flake it roughly. Set aside until required.
• Heat 3 tablespoons of olive oil in another pan and quickly fry the prawns until cooked through, turn frequently and baste with wine.
• Peel the prawns and add the shells and heads to the simmering fish stock.
• Heat a further 3 tablespoons of olive oil and quickly fry the langoustines until cooked through, turning frequently and basting with wine.
• When they are cooked through, take them out of the pan. Remove the legs and claws then open them out, removing all the flesh.
• Put the reserved flesh with the peeled prawns for later use.
• Discard any inedible parts, such as the intestinal tube and the empty claws, legs and carcasses to the stock.
• If you are using giant prawns, simply peel half and leave the other half with the shell on, adding the removed shells to the fish stock.
• Remove all the dark and white meat from the crab's body, take care to leave all the inedible parts in the shell. Reserve the claws. Do not add the crab shell to the stock.
• Heat the remaining oil in a large pan and fry the chilli, garlic and parsley together for 3-4 minutes, then add the rice.
• Stir thoroughly with the other ingredients until the rice is crackling hot, then add a glass of wine.
• Stir for another 3 minutes while the alcohol evaporates, then add the cooking juices from the clams and mussels.
• Stir and allow the grains to absorb the liquid, then begin to add alternately the wine and hot stock, which will need to be strained, into the risotto.
• When the wine has been used, continue with only stock.
• Continue in this way until the risotto is nearly cooked, then add all the cooked seafood and fish including the shells, legs and claws.
• Stir thoroughly and continue to cook as before gradually by adding the final quantities of fish stock and stir while the rice absorbs the liquid.
• When the rice is creamy but still firm to the bite, transfer the risotto onto a warmed platter and arrange it so that all the claws and shells are on the top. Serve at once.