Directions
- 1Cook clams and mussels with olive oil, garlic, and chilli flakes for 5 minutes. Give it a good shake.
- 2Add white wine and put the lid on top to let the steam open all the clams and mussels.
- 3Set the cooked clams and mussels aside.
- 4In a new pan, add olive oil, garlic, and rice. Stir until the outside of the grains become translucent.
- 5Add chilli flakes and prawns, and keep stirring.
- 6Add white wine.
- 7Gradually add fish stock and let the rice absorb it.
- 8Add the cooked clams and mussels.
- 9Add parsley and mix everything together.
- 10Add salted butter and mix well to make it creamy.
- 11Let it rest.
- 12Sear some prawns for 1 minute.
- 13Add a little extra virgin olive oil and lemon zest on top of the risotto.
Ingredients
- 1 clams
- 1 mussels
- 1 splash olive oil
- 1 few slices garlic
- 1 some chilli flakes
- 1 little bit white wine
- 1 rice
- 1 sprinkle chilli flakes
- 1 handful prawns
- 1 fish stock
- 1 little bit parsley
- 1 salted butter
- 1 little touch extra virgin olive oil
- 1 lemon zest
Equipment
panportable induction hobwooden spoonglass bowllidtongs
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