Try this Shellfish Risotto recipe, or contribute your own.
Suggest a better descriptionPlace the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and cook over a high heat for a few minutes, shaking occasionally, until they have opened - discard any that do not. Strain through a sieve. Remove the meat from mussels and reserve. Place the stock in a pan and pour in the cooking liquor, leaving behind any grit - you should have 300ml/half pint in total. Bring to a gentle simmer. Heat two tablespoons of the oil and 25g/1oz of the butter in a saute pan. Add the onion, garlic, ginger and chilli and cook for about 5 minutes until softened but not browned. Stir in the rice and cook for a few minutes until nutty and perfumed. Add the remaining wine and allow to bubble away, stirring. Add a ladleful of the stock and cook gently, stirring, until absorbed. Continue to add stock in this way, adding the saffron mixture after about 10 minutes - the whole process takes 20-25 minutes until the rice is tender but al dente. Heat the remaining tablespoon of oil in a wok. Add the squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs and reserved mussel meat, toss together and remove from the heat. About 2 minutes before the risotto is cooked fold in the shellfish mixture and then fold in the remaining butter, stirring until emulsified. Serve at once.
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 4 servings | ||
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Calories: 2789 | ||
Calories from Fat: 2789 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 314.3g | 419 % | |
Saturated Fat 194g | 970 % | |
Monounsaturated Fat 86.2g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 806.2mg | 248 % | |
Sodium 42.1mg | 1 % | |
Potassium 100.2mg | 3 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2789
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