Seafood risotto is a classic first dish of Italian cuisine: Italian Michelin-starred Chef Giancarlo Morelli revamped a classic seafood recipe. Clams, squid, mullet, prawns, all in one tasty and gourmet dish: creamy and with an irresistible smell of sea, perfect for a family lunch and for friends gathering around a table for a special occasion!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Rice Carnaroli 350 g
Shallot 1
White wine a.n.
Mullet (gutted) 200 g
Clams 1 kg
Squids (gutted) 500 g
Prawns 250 g
Extra-virgin olive oil a.n.
Garlic 1 clove
FOR THE BROTH
Water (with ice) 2 l
Shallot 60 g
Fennel 200 g
Black peppercorns 3
Basil 2 leaves
Garlic 2 cloves
FOR THE CREAMING
Extra-virgin olive oil 100 g
Chili pepper 5 g
Basil 5 leaves
White pepper 1 pinch
FOR THE TOMATO COULIS
Red datterini tomatoes 250 g
Sugar 1 pinch
Fine salt 1 pinch
Water 50 g
Garlic 1 clove
FOR PARSLEY OIL (OPTIONAL)
Parsley leaves 50 g
Extra-virgin olive oil (delicate) 100 g
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