Italian Fish and Shellfish Recipes - Saffron Seafood Risotto Recipe

Ingredients

• 2 large pinches of saffron threads

• 12 ounces raw shrimp in their shells

• 6 1/4 cups hot Fish Stock

• 1 1/4 cups dry white wine

• 6 baby squid, cleaned

• 6 scallops

• 1 pound mussels

• 8 ounces small clams

• 1/2 cup butter

• 1 onion, finely chopped

• 2 1/2 cups risotto rice

• 1/3 cup chopped parsley, to garnish

Serves 6

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Method:

1. Put the saffron threads in a small bowl, cover with warm water, stir, and set aside to soak.

2. Remove the heads from the shrimp and put the heads into a large saucepan with the stock and wine. Bring to a boil, cover the pan, and simmer for 20 minutes.

3. Cut the squid into rings and trim the tentacles. Remove the hard white muscle from the side of each scallop. Scrub the mussels well and pull off any beards. Discard any with damaged shells or shells that do not close when sharply tapped. Rinse the clams well.

4. Strain the shrimp stock into a clean saucepan and bring to simmering point. Add the shrimp and cook for 2 minutes. Add the squid and scallops and cook for a further 2 minutes. Remove all the seafood with a slotted spoon and set aside.

5. Put the mussels and clams into the stock and bring to a boil. Cover and cook for 5 minutes, or until all the shellfish have opened. Remove with a slotted spoon. Discard any that remain closed.

6. Melt the butter in a large saucepan. Add the onion and sauté for 5 minutes, until softened but not colored. Add the rice and stir well to coat the grains with the butter. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

7. Continue adding stock in this way, cooking until only 2 ladlefuls of stock remain and the rice is creamy but the grains are still firm. This should take about 20 minutes. Season to taste with salt and pepper.

8. Finally, stir in the remaining stock, the infused saffron liquid, and all the seafood, cover and cook gently for 5 minutes, or until piping hot. Leave the risotto to rest for a few minutes before serving, sprinkled with the parsley.