Seafood Risotto


The inspiration for making this dish (as always) is that we recently visited our favorite fisherman store not far from Jaffa port. They have huge variety of fresh fish and seafood. The mussels were so fresh, that even after spending a couple of days in a refrigerator they were still in a top shape and almost all “opened up” when being cooked.

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It is absolutely crucial to use fresh seafood for this risotto. Don’t even bother trying this with frozen or pre-cooked ones.

Ingredients:

(For 6-7 portions)
A pinch of Saffron “threads”
1.5 liter of fish stock
300 ml. of dry white wine
0.5 kg. shripms
1 kg. mussels
2-3 crabs
6 small calamari
75 gr. butter
1 onion finely chopped
500 gr. of large round risotto rice
Parsley for serving

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