This is our favorite seafood Risotto. The seafood flavors and aromas are very rich, and we love the mix of mussels, clams and prawns combined with seaweed. We prepared our own seaweed powder by drying the seaweed in the oven and then blending them, but you can use a premade powder. The rice is cooked with the juice produced by the mussels and clams and the saltiness is well balanced by the sweetness of the spot prawns.
Ingredients (2 Servings):
- 180g Riso Acquerello or Carnaroli or Vialone Nano
- 1/2 lb of Clams
- 1/2 lb of Mussels
- 1/2 lb of Fresh Spot Prawns
- Extra-virgin Olive Oil
- Black Pepper
- Sea Salt
- Seaweed Powder
- De-shell the prawns and separate the heads from the body shells. The heads are perfect to deep-fry while the other shells can be used to prepare a fish broth.
- Dice the prawns' body meat and season with extra-virgin olive oil, sea salt and freshly ground black pepper.
- Add the clams and the mussels to a wok and cook with the lid on until all the shells are open.
- Remove and separate all the shells and place the clams and mussels into a bowl.
- Filter the juice in the wok with a strainer and a paper towel to remove the sand.
- Use the juice as the broth for the risotto.
- Add some extra-virgin olive oil to a large and tall saucepan.
- Once the oil is warm, add the rice and toast it for a couple of minutes.
- Pre-heat the broth in a small saucepan and keep it at a medium heat.
- Start pouring small amounts of broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
- Season with sea salt and black pepper.
- Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
- Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix the risotto (turn off the fire).
- Place the mussels, clams and raw fresh spot pranws at the bottom of a bowl and add the risotto on top.
- Sift the seaweed powder on top of the risotto.