SEAFOOD RISOTTO RECIPES EASY RECIPES

1. Preheat the oven to 160°C/325°F/gas 3.
2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
4. Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

1. Pour the stock into a saucepan and bring to the boil. Reduce the heat until just simmering, then cover.

2. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic and celery and then cook for 2–3 minutes. Add 2 tablespoons water, cover with a lid and cook for 5 minutes, or until the vegetables soften. Add rice and cook, stirring, over medium heat for 3–4 minutes, until rice grains are well coated.

3. Gradually add 125 ml (4 fl oz/½ cup) of the hot stock to the rice, stirring over low heat with a wooden spoon, until all the stock has been absorbed. Repeat, adding 125 ml (4 fl oz/½ cup) stock each time until only a small amount of stock is left and the rice is just tender — this should take 20–25 minutes.

4. Meanwhile, bring 60 ml (2 fl oz/¼ cup) water to the boil in a saucepan. Add mussels, cover with a lid and then cook for about 4–5 minutes, shaking the pan occasionally, until the mussels have opened. Drain and discard any unopened ones. If the mussels are large, remove them from their shells. Set them aside until you're ready to add them to the risotto. Add fish, prawns and the remaining hot stock to rice and stir well. Cook for 5–10 minutes, or until seafood is just cooked and the rice is tender and creamy. Remove from heat, add the mussels, cover and set aside for 5 minutes. Stir parsley, oregano, thyme, butter, lemon zest and lemon juice through risotto, then season to taste with salt and freshly ground black pepper. Leave to rest, covered, for 2 minutes, then serve.

5. Fish substitution coley, ling, cod