Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 170 gm Risotto Rice
- 3 Tbsp. Extra virgin olive oil
- 1 x Clove Garlic, (Crushed)
- 55 gm Mushrooms, (finely sliced)
- 2 tsp Lemon Juice
- 290 ml Fish Stock
- 150 ml White Wine
- 150 ml Water
- 24 x Mussels
- 24 x Venus Clams - or possibly fresh cockles
- 24 x Fresh Shrimps - or possibly 8 Dublin Bay Prawns
- 1 Tbsp. Minced Parsley
- 1 Tbsp. Minced Fennel Leaf
Инструкции
- Cooking the Shellfish
- 1. Wash and de-beard all the shellfish.
- 2. Heat the water and wine in a wide based pan and tip in the mussels and clams.
- 3. Shake over a high heat till the shells open (this will take seconds). Remove the shellfish.
- 4. Take the meat from the shells.
- 5. Pass the cooking liquor through a fine sieve and add in it to the fish stock.
- 6. Peel the prawns.
- Making the Risotto
- 7. Fry the onion and garlic in the oil till softened.
- 8. Add in mushrooms and rice and stir till all rice is coated with oil.
- 9. Add in some of the fish stock and lemon juice. Reduce the heat to simmer and gently cook the rice. Season lightly.
- 10. Keep shaking the pan and adding a little more stock as it is needed. The risotto shouldn't be allowed to become dry or possibly to stick to the pan but should retain a creaminess about it.
- 11. The whole process will take about 20 min. Keep testing the rice - it shouldn't be mushy. The grains should be hard without any hard white bits in the middle. When it is cooked the liquid will have almost been absorbed with a cream residue surrounding the rice.
- 12. Stir fry the prawns in a little extra virgin olive oil till they turn pink.
- 13. Add in cooked mussels and clams to heat through and stir in the minced herbs and cooked prawns. Adjust seasoning.
- 14. Serve either with a sprinkling of herbs on top, or possibly, better still, with shavings of Parmesan cheese (a potato peeler does this quite well).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 119 | 46% |
| Total Fat 13.4g | 17% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 571mg | 24% |
| Potassium 532mg | 15% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.66g | 0% |
| Protein 20.76g | 33% |
