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Ingredientes
- 24 x Mussels
- 24 x Venus clams or possibly fresh cockles
- 300 ml Fish stock
- 150 ml Water
- 150 ml White wine
- 24 x Uncooked shrimps or possibly Dublin Bay prawns
- 1 sm Onion
- 1 x Clove garlic
- 1 tsp Minced fresh parsley
- 60 gm Mushrooms
- 180 gm Arborio or possibly risotto rice
- 2 tsp Lemon juice Salt and grnd black pepper Extra virgin oil
- 1 tsp Minced fresh fennel leaf
Direcciones
- Wash and de-beard mussels, clams or possibly cockles. Bring water and wine to the boil in a wide-based pan and tip in mussels, clams or possibly cockles.
- Shake over a high heat for a matter of seconds till shells open.
- Remove shellfish with a slotted spoon. Take meat from shells and set to one side. Pass cooking liquor through a fine sieve into a bowl to remove any grit. Add in it to fish stock.
- Wash and peel prawns.
- Finely chop onions and crush garlic. Heat oil in a large frying pan and cook onion and garlic till softened.
- Slice mushrooms thinly and add in to pan with rice. Cook and stir till rice is coated with oil.
- Add in fish stock and lemon juice and bring to the boil. Reduce heat to simmer and gently cook rice. Season lightly with salt and pepper.
- Keep shaking pan and adding the shellfish liquor as required. Risotto shouldn't be dry or possibly stick to pan but be moist and creamy.
- Heat a little oil in a separate pan and stir-fry prawns till they turn pink.
- Add in cooked clams and mussels to rice and heat through. Stir in prawns and most of minced fresh herbs, sprinkling remainder over risotto just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 30 | 17% |
| Total Fat 3.31g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 579mg | 24% |
| Potassium 552mg | 16% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.28g | 1% |
| Protein 20.99g | 34% |
