Risotto al mare

Risotto al mare


8 people made this

About this recipe: Wonderful seafood risotto packed with mussels, squid, prawns, and scallops flavoured and enriched with Cirio Passata. This is a great seafood experience and the Passata gives it a special edge of tastiness.

Serves: 4 

  • 450g (1 lb) mussels
  • 2 tablespoons oil
  • 1 onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 1 wineglass dry white wine
  • 1 tablespoon roughly chopped flat parsley
  • salt and freshly ground black pepper
  • 8 small squids
  • 8 scallops (without corals)
  • Cirio Passata
  • For the risotto
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 275g (10 oz) risotto rice
  • 1 wineglass dry white wine
  • 700ml (1 1/4 pt) fish or chicken stock
  • 1 tablespoon flat leaf parsley, finely chopped

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. First cook the mussels. Pick them over and discard any which are not closed or which do not close when tapped with the back of a knife. Heat oil in a pan and fry onion and garlic over gentle heat to soften. Add white wine and bring to bubbling. Tip in mussels all at once and add parsley. Season with salt and freshly ground black pepper. Cover with a lid and cook for no more than 2 minutes (mussels will shrivel if over cooked). Remove from heat and drain juice into a jug. Discard any mussels that remain closed. When cooled remove meats from half the mussels and leave the rest in their shells. Reserve.
  2. Slit squids along the length and cut into chunks. Reserve with trimmed tentacles. Slice scallops horizontally. For the risotto, heat oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add rice and stir to coat in oniony mix. Pour over wine and simmer until wine almost disappears.
  3. Over medium heat, gradually add stock by the ladleful stirring all the time until it is absorbed before adding more. Use the reserved mussel stock here as well. Stir in Cirio Passata. Continue adding stocks until rice is just tender (you may not need it all so keep testing the rice). Season. Stir squid, squid tentacles and scallop slices into hot rice. Continue stirring to cook these just a couple of minutes. Add prawns, and mussels (both shelled, and in their shells) and scatter with parsley. Cook a few minutes more to heat through, then serve immediately.

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