Seafood Risotto with Mussels, Clams, Squid and Prawns

What you need

• 500 g (1 lb) mussels, scrubbed and debearded
• 500 g (1 lb) clams, soaked in cold salted water for 30 min
• 250 g (9 oz) squid, cleaned
• 250 g (9 oz) raw prawns, peeled and deveined
• 2 cloves garlic, lightly crushed
• 5 tbsp olive oil
• 1 small onion, finely chopped
• 320 g (1 2/3 cups) arborio rice
• 120 ml (1/2 cup) dry white wine
• 1 l (4 cups) fish stock, kept hot
• 30 g (2 tbsp) cold butter, diced
• 1 handful flat-leaf parsley, chopped
• salt, to taste, go light
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Discard any mussels or clams with cracked shells, or open ones that do not close when tapped. Drain the clams.

2. 2

   Cut the squid bodies into rings about 1 cm (1/2 in) wide and halve the tentacles if they are large.

3. 3

   Heat 1 tbsp of the olive oil in a wide pot over high heat. Add the garlic, mussels and clams, cover and cook 3-5 min, shaking the pot, until the shells open. Discard any that stay shut.

4. 4

   Strain the liquid from the pot through a fine sieve into the stock. Fish out the garlic. Keep the stock at a bare simmer in a saucepan.

5. 5

   Pull the meat from about half of the shellfish and leave the rest in their shells for serving.

6. 6

   Heat the remaining olive oil in a wide, heavy pan over medium-low heat. Cook the onion with a pinch of salt for 5 min until soft and translucent but not colored.

7. 7

   Stir in the rice and toast for 2 min, until the grains are hot and look translucent at the edges.

8. 8

   Pour in the wine and stir until it has been absorbed, about 1 min.

9. 9

   Add a ladle of hot stock and stir often. When it is almost absorbed, add the next ladle. Keep going for 16-18 min in total, until the rice is tender with a slight bite.

10. 10

    After 12 min, stir in the squid. After 15 min, add the prawns and cook until they turn pink and are cooked through, 2-3 min.

11. 11

    Take the pan off the heat. Stir in the shelled meat, the butter and half the parsley, then cover and rest for 2 min. The risotto should flow slowly when the pan is tilted.

12. 12

    Taste and season with salt and black pepper. Serve at once, topped with the shellfish in their shells and the remaining parsley.

Imported from naobed.kz. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.