Seafood Risotto Recipe | olivemagazine
Make our best ever seafood risotto recipe. With a little bit of know-how, this creamy, umami-rich risotto with perfectly cooked rice is guaranteed.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 bulb fennel finely chopped
- 2 cloves garlic thinly sliced
- ½ tsp fennel seeds
- 2 tsp tomato purée
- 200g carnaroli or arborio rice
- 150ml white wine
- 1.2 litres fish or light chicken stock
- 150g cherry tomatoes halved
- 150g mussels or clams
- 1 cleaned hood squid cut into 1cm rings
- 150g raw peeled prawns butterflied
- 75g parmesan finely grated
- a good knob butter
- lemon a squeeze of juice, plus wedges to serve
- a small handful flat-leaf parsley
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