- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 40 minutes
- Effort: medium
- 450 g mixed clams and mussels
- 200 ml white wine
- 1 litres fish stock
- pinches saffron
- 1 tbsp olive oil
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 350 g Carnaroli risotto rice
- 2 x 160 g pieces haddock fillets
- 50 g butter
- 3 tbsp chopped flat leaf parsley, plus a little extra to garnish
- sea salt and freshly ground black pepper, to taste
1. Clean the mussels and de-beard them, discarding any that do not close when they are tapped. Place in a large saucepan with 50ml of the wine and cook for 4-5 minutes, until the shells have opened. Discard any that do not open.
2. Remove the meat from the shells and set aside. Reserve the cooking liquor.
3. Pour the fish stock into a large saucepan and add the saffron. Bring to the boil and keep hot.
4. Heat the olive oil in a frying pan and add the shallots and garlic. Cook for 3-4 minutes, until softened but not coloured. Stir in the rice.
5. Add the remaining wine and simmer over a low heat for 3-4 minutes, until the wine has almost entirely evaporated.
6. Add the fish stock and mussel liquor, a ladleful at a time, making sure that the rice has absorbed all the liquid between each addition.
7. Continue to cook for about 20 minutes, until the rice is creamy and tender.
8. Meanwhile, place the haddock over a steamer and cook for 6 minutes; set aside. Add the mussels and clams to the risotto and stir in the butter.
9. Stir in the chopped parsley and season to taste.
10. Spoon the risotto out onto plates and top with the steamed haddock. Garnish with a little extra parsley and serve.
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