Black Seafood Risotto Recipe
This risotto from the kitchens of Covent Garden’s Ave Mario is packed with clams, mussels, squid and langoustines
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.
Cooking tools:
- Kitchen scale
- Measuring cup
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Slotted spoon
- Ladle
- Wooden spoon
- Mixing bowl
- Serving platter
Ingredients
- 80ml olive oil plus 1 tbsp
- 1 onion finely chopped
- 2 bay leaves
- 400g squid cleaned (ask your fishmonger to prepare)
- 75g tomato purée
- 75ml white wine
- 17g squid ink
- 160g arborio rice
- 650ml vegetable stock
- 4 langoustines
- 80g clams cleaned
- 80g mussels cleaned and debearded
- 10g flat-leaf parsley chopped
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