Seafood Risotto


This months recipe from Papa G of The Olive Tree Greek Restaurant is a classic seafood risotto (risotto ai frutti di mare) a favourite of his bursting with flavour, a perfect main course, a fragrant, filling, creamy risotto brimming with fresh seafood, just close your eyes and you’d think you were in the Mediterranean.


900ml of fish stock (they make theirs with whole fish, bay leaf, fennel, carrots and wine, shop bought is fine if low on time)

2 tbsp of olive oil

2 shallots, diced

3 garlic cloves, crushed

1 small red chilli, deseeded and chopped

1 bay leaf

400g of risotto rice

125ml white wine

1 pinch of saffron

12 raw king prawns, peeled

12 mussels, shelled

12 clams

40g of butter

sea salt

freshly ground black pepper

juice of 1/2 lemon

parsley, roughly chopped for garnishing


In a large pan, warm the fish stock on a medium heat. In another large, deep saucepan, add the olive oil, shallots, garlic, chilli and bay leaf. Cook on a low heat for approx 5 minutes so the onion is soft but not brown.

Add the rice, onions, garlic and chilli into the pan. Cook for 2-3 minutes until the rice is coated in oil and translucent. Then, add the wine and saffron along with 1 ladle of fish stock stirring it through. When the rice has absorbed the stock, add another ladle and continue until the rice is al dente (creamy with a bite).

Beat the butter into the rice and add the prawns, mussels and clams. Discard any of the latter whose shells don’t open when cooked.

Season with salt and pepper.

Squeeze the lemon juice over the dish, plate into bowls or dishes and garnish with parsley.


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