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Seafood risotto – Italian recipe

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Seafood risotto. It’s a basic dish of Italian delicacies and ought to be made within the winter and summer season. Find this and lots of extra recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hi everybody. I’m Sonia from GialloZafferano. Today we’ll be making seafood risotto. It’s a basic dish of Italian delicacies and ought to be made within the winter and summer season when the primary substances are of prime-high quality and at their freshest. Fresh fish may cost a little a bit extra, however you will be compensated with a incredible dish. Let’s check out our substances.
• 1 stalk of celery, 1 carrot
• 1 bunch of parsley
• 14 ozof recent squid
• 1 cup of white wine
• 12 ozof shrimp tails (these nonetheless have to be cleaned)
• 11 ozof carnaroli or Arborio rice • Pepper and salt
• 2 and 1 / 4 kilos of mussels
• 2 and 1 / 4 kilos of small clams
• Extra virgin olive oil
• A spring onion
• 2 cloves of garlic
• And if you would like, a chilli pepper
Let’s make our risotto
Begin by cleansing your seafood. Firstly test your clams one after the other and throw away any which are damaged or opened so you may keep away from shell items in your risotto. Remove the beards from the clams after which place them in a bowl, cowl them with chilly water and depart them to soak for an hour in order that they launch any sand current. For the mussels, take away the beards from the shells after which scrub them with a scoring pad below working water to wash them totally. Cover them in chilly water just like the clams and allow them to relaxation for at the least an hour as nicely. Now with the shrimp, these listed here are fairly massive, peel away the shells, take away the legs and take away the darkish line of gut. Once that is completed set them apart. And lastly with the squid, place your finger contained in the physique and pull the top from the physique. Be certain to take away the clear cartilage. Pull away the pores and skin and also you’re completed with this half. With the top, lower away the tentacles beneath the eyes. Keep the tentacles and throw away the remainder.
After they’ve soaked, put the mussels and clams into separate pots. Cover the pots and put them over a excessive warmth. When the shells have opened take them off the warmth. Remove the meats from many of the shells and depart some within the shells apart for adornment. Take the juices within the backside of the pots, pressure them nicely and save the juice for cooking the rice.
In a pot put four to five tablespoons of olive oil. Then add the 2 garlic cloves skinned and lower in half if you would like to take away them after they’ve flavoured the oil, or mince them finely if you would like to maintain them within the dish. Add the chilli pepper and the carrot and celery finely diced. Add half of the minced onion and save the remainder for flavouring the rice. I’ve let it cook dinner on a low warmth for 10 to 15 minutes and now add the squid which you’ll lower into rings and the tentacles — watch out to take away the beak from the centre. Once they’re gone all you will be left with is that this gap. Add the squid and allow them to cook dinner for two to three minutes over a barely raised warmth. Then add to this half of the glass of white wine. When the squid are tender and a few couple minutes earlier than taking every little thing off the warmth, add the shrimp to the pot. Mix every little thing slightly after which let it relaxation off the warmth. If whilst you’re cooking the squid and after the wine has cooked off, you suppose you want extra liquid simply add a little bit of scorching water or a number of the clam and mussel juices.
In this pot I’ve put three tablespoons of oil and the remainder of the minced onion and let it cook dinner slowly. Now over a medium warmth add the rice, let it fry off till the skin is translucent, then add the remainder of the wine and when the wine is evaporated, cook dinner the rice by including the filtered clam and mussel juices little by little. In the meantime, the squid and shrimp have change into tender and now add to them a little bit of chopped parsley, salt and pepper. Do this whereas the shrimp and squid are nonetheless scorching.
About four minutes earlier than the risotto is completed cooking add the shrimp and squid, the shelled mussels, and shelled clams. Finish cooking the risotto after which take the pot off the warmth, add the remainder of the parsley, modify the salt and pepper after which let the risotto relaxation for a couple of minutes.
Here’s the risotto plated and embellished with the entire mussels and clams. Buon Appetito everybody from Sonia and GialloZafferano. See you subsequent time.

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23 Comments

  1. 1billwill

    November 22, 2018 at 2:27 pm

    Thank you , Sonia great recipe.

    Reply

  2. Larry McClendon

    November 22, 2018 at 2:27 pm

    Can you use Scallops or king crab meet for the risotto?

    Reply

  3. Santhosh Rarajan

    November 22, 2018 at 2:27 pm

    wish i lived in Italy!!!!

    Reply

  4. Jia Xun

    November 22, 2018 at 2:27 pm

    Excelent ! Thanks for recipe! But, one question: how do you cook muscles in shells, which you put on the top of risotto when serve dish ? You boil it or fry ? 

    Reply

  5. Antonio White

    November 22, 2018 at 2:27 pm

    I'll going to do this recipe I love it.

    Reply

  6. Greg M

    November 22, 2018 at 2:27 pm

    she said testicles

    Reply

  7. legionaire6542

    November 22, 2018 at 2:27 pm

    A squeeze of lemon,butter and parmezan would do the difference…

    Reply

  8. romance698

    November 22, 2018 at 2:27 pm

    Well, it might spoil the flavor you you and most italians, but I am not italian and I like parmesan or romano grated cheese on these dishes, just a little.

    Reply

  9. 2phalanges

    November 22, 2018 at 2:27 pm

    when will smellavision be invented??????

    Reply

  10. Joe Santilli

    November 22, 2018 at 2:27 pm

    Sonia complimenti. I enjoy your videos – they are perfect with respect to viewing time, organization and presentation e le ricette sono molto buone.

    Reply

  11. Joe Santilli

    November 22, 2018 at 2:27 pm

    No matter what the "Flavor Bible" says, in Italy where food is a religion, nobody, and I mean absolutely nobody, puts any kind of cheese on a seafood pasta or risotto.

    Reply

  12. amy c

    November 22, 2018 at 2:27 pm

    That is so much work and preparation, but it looks sooooooo YUMMY!

    Reply

  13. boredtodeath741

    November 22, 2018 at 2:27 pm

    omg looks soo good….

    Reply

  14. yellowsaffron

    November 22, 2018 at 2:27 pm

    @pballfan Of course you're right, there are a lot of recipes that combine seafood with cheese, indeed, for example mussels au gratin! But, as a general rule, if you cook a fish pasta or risotto you don't need to add parmesan cheese, because it would spoil the flavour…

    Reply

  15. Nick Chan

    November 22, 2018 at 2:27 pm

    @yellowsaffron "Never use parmesan with seafood!"

    Haha, WHAT?!

    According to The Flavor Bible (James Beard Award), mussels & shrimp go well with parmesan. Some cultures are against mixing dairy with certain proteins such as seafood due to hazards in the days of yore. For Italians, the rule was originally formed when the Roman Catholics held influence and you could have seafood, but no dairy during lenten days. I guess it kind of spun from there when it became socially taboo to mix the two.

    Reply

  16. yellowsaffron

    November 22, 2018 at 2:27 pm

    @mashimelloow Never use parmesan with seafood! As for the butter, the risotto turns out creamy enough, so you don't need it

    Reply

  17. Anna Muscetti

    November 22, 2018 at 2:27 pm

    @BlancaVerdeDesign
    the best way to preserve mussels for some hours is to preserve them in a cotton fabric and in the refrigerator (not so cold).
    You can look also my recipe of Spaghetti with mussels on my channel if you like.
    bye bye
    anna

    Reply

  18. P00TANARA

    November 22, 2018 at 2:27 pm

    cheezy music!!

    Reply

  19. yellowsaffron

    November 22, 2018 at 2:27 pm

    @BlancaVerdeDesign As I say in our cooking tutorial (youtube.com/watch?v=bF_uuo0pyNo), the best way to clean mussels is scrub them one by one with a scouring pad or a stiff brush, scrape any barnacles with a knife, then wash under running water. On the contrary, the clams must be soaked in salted water to clear out the sand, anyway they don't die!

    Reply

  20. yellowsaffron

    November 22, 2018 at 2:27 pm

    @Daravenlr You can watch our cooking tutorials, too!

    Reply

  21. VictorLepanto

    November 22, 2018 at 2:27 pm

    @yellowsaffron: I'll tell you how I 1st learned of this practice. I live in the Mid-West, so I don't have the best access to fresh sea food. I'm from Ohio actually, if you're familiar to w/ U.S. geography you'll find Ohio adjacent to the Great Lakes clustered on the U.S.-Canada border, directly South of Lake Erie. A man from New England moved here & told me what he & his friends would do w/ the clams they collected on the beach, for "clam bakes." I'd have thought it would kill the things.

    Reply

  22. yellowsaffron

    November 22, 2018 at 2:27 pm

    @VictorLepanto Oh, I see.. very curious!

    Reply

  23. VictorLepanto

    November 22, 2018 at 2:27 pm

    @yellowsaffron: No. They are FED the bread crumbs while alive. The…mmm…normal content of their gut is passed out & replaced by the fresher breadcrumbs. It was kinda weird looking after being used to what you normally see in such creatures.

    Reply

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