Seafood risotto (Risotto ai frutti di mare)
This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn't be charged for them). I'm going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small carrots, roughly chopped
- 3 tomatoes, squashed
- 1 bay leaf
- 1 small bunch fresh parsley, one sprig left whole, remaining leaves picked and finely chopped
- 1.5 kg mixed seafood, from
- , ask your fishmonger, scaled, cleaned, gutted, with heads and gills removed, mussels debearded
- 1 risotto bianco recipe
- ½ bulb fennel, finely chopped, herby tops reserved
- 1 teaspoon fennel seeds
- 1 pinch crumbled dried chilli
- 1 pinch saffron strands
- extra virgin olive oil
- juice of 1 lemon