Squid and Mussel Risotto
Serves 2 as a main or 4 as a starter
1 mug of risotto rice
3 shallots (finely diced)
2 cloves garlic
1 large, 2 medium squid (thinly sliced)
500 g mussels (fresh in shells)
1 dessert spoon tomato puree
175ml white wine or some dry sherry
Tiny bit of fresh chili (optional)
750ml – 1l stock (fish or chicken)
Parsley (about 1 dessert spoon chopped)
- Clean the mussels.
- In a saucepan with a lid, large enough for the mussels, melt half the butter, add 1/3 of the shallots.
- Saute until just soft. Add 1/3 of the garlic, stir, add wine or sherry and mussels.
- Put on lid an cook for about 3 minutes until cooked (all the mussels will open when cooked. Discard any mussels which have not opened).
- Drain the liquid and keep. Set mussels aside.
- In the pan you are using for the risotto melt the rest of the butter, add remaining shallots, saute until soft. Add the garlic, chili, seasoning and squid slices, mix. Add rice and mix.
- To the mussel liquor, add the tomato puree and mix.
- Add the mussel liquor to the rice mixture. Stir until all absorbed. While this is happening, place the stock in a pan and bring to a gentle simmer.
- Once all mussel liquor has been absorbed, gradually add stock, stirring occasionally. I add it by the ladle and only add more stock once this has been absorbed.
- While this is happening, take the mussel flesh out of the shells.
- The risotto is ready when the rice is creamy but still has a bite – the mixture should be reasonably sloppy. Once this point is reached, add the mussels and cook for a further minute, switch off heat, add parsley and let rest for 5 minutes before serving.
Do not add Parmesan
Delicious with a spinach and fennel salad.
You can add other seafood.