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Italian Cuisine

Seafood and Saffron Risotto

  • Italian Recipe Italian Recipe

Ingredients
6 Persons

  • 500gr Risotto rice - Carnaroli
  • 200gr Squid
  • 12pcs Shrimp
  • 300gr Mussel
  • 300gr Clam
  • 6gr Parsley
  • 40gr Onion
  • 10cl Dry white wine
  • Fish stock (or vegetable)
  • 40gr Butter
  • 20gr Olive oil
  • 0,50gr Saffron pistils
  • Salt & white pepper.
  • Italian Recipe

INSTRUCTION

  • Wash and chop the parsley, peel the onion and cut it in small dices.
  • Clean the squid and keep in the fridge, peel the shrimp, wash the mussels and the clams.
  • In a pan with a cover cook the shell fish with the olive oil and two table spoon of white wine, when the shell is open stop to cook and store in a fridge.
  • Start the risotto in a large pan with the butter and the onion dices, cook 2mn without giving colour. Add the rice and cook slowly 2 more minutes. Then add the white wine and reduce until it evaporates. Then add a cup of stock with saffron, salt and cook until it evaporated, renew the operation until the rice become cooked but a little bit hard, it is called "al dente".
  • Add the mussels and the clams without the shell, you can keep some with the shell for the decoration,
  • Pan-fry the shrimps with the squid,
  • Taste and adjust with salt and pepper,
  • To get an unctuous risotto, add some peace of butter just before to serve it.
  • Plate the rice in a large hot plate, top with the shrimps, the calamari and the shellfish. Then top with the chopped parsley.
  • Bueno appetite !
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Last Minute Offer
Last minute
March offer
20% off
For stays from 01 to 31 March 2020 View applicable conditions