Seafood Risotto

seafood risotto prawns, squid, razor clams, littleneck clams)

did another excellent seafood risotto for my friends on 31.7.2014.

was trying to copy/recreate monterosso restaurant miky’s incredibly tasty flamed seafood risotto. couldn’t do the flamed pasta part of course, so just the seafood risotto. 🙂

i used my favourite chef john of foowishes.com shortcut oven-baked paella method.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

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littleneck clams (“la la”)

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razor clams

medium prawns & squid fried with butter

medium prawns & squid fried with butter

for seafood, i fried shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter.

i also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned.

i fried ginger & some orange peels & added the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

for the stock i sautéed the heads & shells of 10 medium prawns in olive oil & tumeric & added 500ml of vegetable stock & boiled for a hour. as i was preparing lobster pasta, i added the lobster shells to the shellfish stock as well. 🙂

i sauteed carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1 cup of arborio rice (which i bought recently at monterosso) & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. i tasted the risotto. the flavour was excellent, and in this case as the stock already had some salt in it & mindful that the prawns & squid were also seasoned i did not add more salt. the risotto was about 85%-90% cooked with the centre slightly hard.

i set it aside. when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute. this cooked the risotto to al dente. the taste was excellent, super tasty from the sweetness of the vegetable, stock & also the prawns, squid, razor clams & littleneck clams. 🙂

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

sure, it’s not really comparable to miky’s famous flamed seafood risotto which we had at monterosso during our recent amsterdam, lake como, cinque terre, milan adventure 13-24apr2014. still it was a supremely enjoyable dinner. 🙂

c.h.e.f anfy

Ingredients-

  • 10 medium prawns (shelled & de-veined)
  • 1 large or 2 medium squid (cross-cut)
  • 300g razor clams shelled with innards removed & cleaned
  • 500g of littleneck clams cleaned
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 2 stalks leek (chopped)
  • 2 cloves garlic (chopped)
  • 500ml prawn & vegetable stock
  • 1 cup arborio rice
  • 1 teaspoon tumeric (or saffron)

Directions-

  1. fry shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter. very lightly fry razor clams (after removing shell, cutting away the innards & clean). fry ginger & some orange peels & add the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
  2. stock – sauté heads & shells of 10 medium prawns in olive oil & tumeric & add 500ml of vegetable stock & boiled for a hour.
  3. cook risotto -saute carrot, celery, onions, then leek & garlic in olive oil as a stock base, add turmeric for colour, add 1 cup arborio rice. add prawn stock & bring to boil. place oven-proof pan in a preheated 210degC oven for 10mins. taste the risotto & add sea salt, paprika to taste. risotto should be about 85%-90% cooked with the centre slightly hard. set it aside. when ready to serve, add remaining stock & juices from fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover. add salt & paprika to taste. once risotto almost cooked add all the ingredients & covered for 1 minute & cook the risotto to al dente. serve.
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