7,0 / 10
- 1 cup Arborio rice
- ⅛ cup butter
- ⅛ cup olive oil
- ⅔ cup dry white wine
- 2 shallots (finely chopped)
- 2 cloves garlic (minced)
- 4 cups fish stock (kept hot on the stove)
- 1 pinch Saffron (infused in the stock, plus extra to garnish)
- 4 Scallop (roe removed)
- 1 handful raw Prawn (peeled and de-veined)
- 1 handful Seaweed (such as brown sea thong, if available)
- 3 Pacific Razor Clams (washed and kept in a damp tea towel)
- ⅛ cup double cream
Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and continue to cook for a further 2 minutes.
Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent. Add 100ml of the white wine and increase the heat to allow it to evaporate almost entirely.
Add a ladle of the saffron-infused hot fish stock to the risotto at a time, stirring frequently until absorbed into the rice. Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.
Stir in the cream towards the end, then add the prawns and the scallops. Cook gently for 4-5 minutes until the seafood is cooked.
Meanwhile, place the razor clams in a saucepan with the rest of the white wine. Cover the saucepan and cook over a moderate heat for a few minutes until the shells open. Remove the clam from their shells and cut away the dark end of the muscle which is gritty.
Add the clams and seaweed to the rice to coat and warm through. Ladle into serving bowls and garnish with saffron strands.