About this recipe:Creamy, flavourful risotto with easy-to-follow directions. Don't be intimidated: just get your stock going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get towards the end of cooking! This seafood risotto recipe uses clams and leftover salmon, but the seafood variations are endless.
1.5L fish stock
1/2 (280g) tin clams, drained with juices reserved
4 tablespoons butter
1 onion, chopped
400g Arborio rice
180ml white wine
1/2 teaspoon saffron
1 teaspoon dried basil
225g cooked salmon
ground black pepper
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Method Prep:10min › Cook:25min › Ready in:35min
Place fish stock and reserved juice from tinned clams into a medium saucepan. Set over medium-high heat; bring to the boil, then reduce heat to low.
In a large pot or deep frying pan, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 125ml of simmering stock, and stir until the stock is almost all evaporated. Then add another 125ml of stock. Stir in saffron and basil. Continue adding stock 125ml at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 125ml stock. Stir until the liquid evaporates. Season with salt and pepper. Stir in 125ml stock, and stir vigorously. Remove from heat before the liquid has completely evaporated.