Seafood Risotto Recipe - Great Italian Chefs
This seafood risotto recipe from Italian chef Francesco Sposito has lovely citrus notes thanks to the addition of zesty lemon jam.
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.greatitalianchefs.com.
Ingredients
- 16 clams
- 400g of prawns, raw, shelled
- 1 lemon, cut into segments
- 50g of sugar
- 1/2 vanilla pod, seeds only
- 150g of pistachio nuts, from Bronte
- 100ml of extra virgin olive oil
- 30g of pecorino
- 10g of shallots, chopped
- 160g of Vialone Nano risotto rice
- 500ml of fish stock
- 4 sprigs of thyme, leaves picked
- 20g of unsalted butter
- 40g of Parmesan
- cress
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