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- Risotto with Squid, Mussels and Tomato
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PrintRISOTTO WITH SQUID, MUSSELS AND TOMATO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan put the cleaned mussels with the parsley, leek, white wine, whole peeled lemon.
- Season with salt and pepper then cover and steam for about 8-10 minutes. Take the pan off the heat, remove lid and leave to cool.
- Wash and dry the squid. Heat the oil in a shallow pan and gently cook the garlic until it begins to release its pungent aroma.
- Then remove the garlic and discard it, and add the squid to the pan.
- Stir for about 4-5 minutes, then add the wine. Allow the alcohol to evaporate, then add the passata.
- Stir and turn down the heat. Simmer gently for about 20- 25 minutes or until the squid is soft. Season and set aside.
- Discard any mussels that have not opened.
- Remove all the opened mussels and strain the liquid through a sieve and reserve.
- Remove the mussels from their shells and keep about 8 mussels in their shells as a garnish.
- Chop half the remaining pithless peel into small dice.
- Now begin making the risotto. Heat the 4 tablespoons of olive oil in a pan with the crushed garlic.
- As soon as the garlic begins to release its aroma, remove it from the pan and discard.
- Add the tomatoes, rice and diced lemon peel to the pan; stir until the rice is crackle, then add the reserved mussel liquid.
- Allow the liquid to be absorbed by the rice, then continue to cook the risotto as normal.
- Add 3 ladlefuls of hot fish stock at a time, wait till the rice absorb the liquid before adding in more.
- Continue in this way until the rice is tender but still firm to the bite.
- Stir in the squid, the reserved mussels, add one more ladleful of stock and mix together thoroughly.
- Remove the pan from the heat, adjust the seasoning and stir in the chopped parsley.
- Leave to rest for about 5 minutes, then transfer to a warmed serving dish, garnish with the reserved mussels in their shells and serve at once.
INGREDIENTS
For the mussels
- 1 kg fresh, scrubbed mussels
- 50 grams parsley or parsley stalks
- ½ leek or onion, thickly sliced
- 250 ml dry white wine
- peel of 1 thick- skinned lemon (with no pith on peel)
For the squid
- 4 tablespoons olive oil
- 1 garlic clove, crushed
- 4 medium-sized squid, (cleaned and cut into strips)
- 100 ml dry white wine
- 6 tablespoons passata (bottled strained tomatoes)
For the risotto
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, lightly crushed
- 4 tomatoes, peeled and seeded, then chopped very coarsely
- 400 grams Vialone Nano rice
- 1 litre fish stock, kept simmering
- 3 tablespoons chopped fresh flat leaf parsley
- Freshly milled black pepper and Salt
21 comments for “Risotto with Squid, Mussels and Tomato”
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