handful of parsley, stalks chopped finely, leaves roughly chopped
160 g. risotto rice
2 tbsp. fennel, finely chopped
70 g. butter
1 tbsp. olive oil
5 saffron stamps
1 glass of white wine
400 g. mussels, cleaned and washed
150 g. cuttlefish, cut into small bites
150 g. green peas (frozen or fresh)
juice of 1/4 lemon
salt and pepper
How to prepare
Seafood risotto! This seafood-twist of a classic Italian dish is simply amazing. The creamy rice combined with the haddock, mussels & cuttlefish is a wonderful combination. Risotto is delicious with any kind of seafood, so it’s also a great meal for fishy leftovers!
1 Heat the stock and bring it to 90 degrees Celsius. Poach the haddock in the stock and save on a plate for later when it's cooked. Don't throw the fish stock away, because we are using this stock later to cook the risotto.
2 Melt 50 grams of butter and 1 tablespoon of olive oil in a pan and fry the onion for about 10 minutes on low heat until the onion is softened but not colored.
3 Meanwhile, infuse a glass of white wine with the saffron.
4 Add the sellery, fennel and the chopped parsley stalks to the pan fry until it's softened as well.
5 Add the risotto rice to the pan and fry it lightly while you keep stirring the mixture. When the rice looks slightly translucent, add the white wine to the pan while you keep stirring.
6 Once the wine is cooked into the rice, add your first ladle of hot stock and turn down the heat so the rice is simmering and not cooking too fast.
7 Keep adding ladles of stock when it's cooked into the rice. Repeat this for about 10 minutes.
8 After 10 minutes, add the mussels, cuttlefish and green peas and carefully mix it with the risotto. Add some black pepper, roughly chopped parsley and lemon juice as well.
9 The poached haddock only needs to reheat in the risotto, so add this to the risotto in the last few minutes while you keep stirring carefully.
10 Finally, add 1 tablespoon of butter to the risotto for extra creaminess and check the flavour of the dish. When needed, season with salt and extra pepper. Enjoy!
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