Seafood Saffron Risotto

Serves 4

Ingredients
  • 400g Itailian Arborio Rice
  • 8 Italian Red Prawns, shell removed, head still intact
  • 250g Italian squid, cleaned and cut into small pieces
  • 16 Fresh clams, cleaned and washed thoroughly to remove 'grit'
  • 80g Thin sliced dried chorizo sausage
  • 1 Green zucchini, cut into medium dice
  • 1 Red bell peppers, remove seeds and cut into small dice
  • 1 Yellow bell peppers, remove seeds and cut into small dice.
  • 3 Tomatoes, cut into medium dice
  • 1 Red onion, peeled and cut into small dice
  • 4 Garlic cloves, finely minced
  • ¼ cup Rough chopped Parsley
  • ¼ cup Rough chopped Basil
  • 100ml Dry Vermouth
  • Approx 1 L Fish stock
  • 150ml Olive Oil
  • 160g Italian white butter
  • ½ teaspoon Saffron strands, lightly roasted
  • 2 cups Grated Grana Pandano Parmesan
  • Sea salt
  • Freshly ground white pepper
  • Chervil for garnish


Method
1. Prepare seafood and keep separate.

2. Bring the fish stock to the boil and sit aside ready to add to the rice.

3. Heat oil in deep based pan, add garlic and sautè a minute or so to release the flavour of the garlic, but do not allow it to burn.

4. Add the red onion, bell peppers, and the saffron, stir for a few minutes so the vegetables soften.

5. Turn up the heat and add a splash of Vermouth.

6. Now turn up the heat again, and add the rice and sautè for 2 minutes.

7. Start to add the fish stock in small batches, whilst keeping the heat medium. The rice will start to absorb the stock as it cooks.

8. Now add the clams and zucchini, place a lid on the risotto for a couple of minutes to allow the clams to cook, once they have opened, your risotto should be almost done.

9. Now add the tomato and herbs, whilst continually stirring and adding a little more fish stock.

10. Just as the rice is cooked your risotto should look silky smooth and slightly 'soupy', but not watery, now add your squid and chorizo.

11. In a separate pan sautè your red prawns with some olive oil, salt, pepper and a splash of vermouth as these will be your garnish.

12. Finally stir in the grated parmesan, Italian white butter and season to taste with sea salt and freshly ground white pepper.

13. Serve hot with the grilled prawns and a few sprigs of fresh chervil as garnish.

14. You can also finish with some freshly ground white pepper and extra virgin olive oil.

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