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Receta Creamy Seafood Risotto With Mushroom And Fennel Fronds
by Global Cookbook

Creamy Seafood Risotto With Mushroom And Fennel Fronds
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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

  1. 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.
  2. Shake over a high heat for a matter of seconds till shells open.
  3. 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.
  4. Wash and peel prawns.
  5. Finely chop onions and crush garlic. Heat oil in a large frying pan and cook onion and garlic till softened.
  6. Slice mushrooms thinly and add in to pan with rice. Cook and stir till rice is coated with oil.
  7. 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.
  8. 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.
  9. Heat a little oil in a separate pan and stir-fry prawns till they turn pink.
  10. 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.