Hail clams, prawns, mussels and scallops
◗ INGREDIENTS: Pescatore Sauce ◗ 18 vongole (clams) ◗ 18 mussels ◗ 60ml extra virgin olive oil ◗ 1 garlic clove ◗ 1 chilli, finely chopped, to taste ◗ 12 large or 16-20 small prawns ◗ 12 scallops ◗ 20ml white wine ◗ 150ml fish stock ◗ 50ml Napoli sauce ◗ 10 basil leaves ◗ salt and pepper, to taste
Risotto – ◗ 50ml extra virgin olive oil ◗ 1 onion, diced ◗ Carnaroli rice ◗ 150ml white wine ◗ 1 litre fish stock ◗ 1 tbs unsalted butter ◗ 1 handful flat-leaf parsley
◗ METHOD: Place the vongole in salted water for 1 hour to clean. To make the pescatore sauce, in a pan add the extra virgin olive oil, garlic and chilli.
Cook until the garlic begins to brown, then add the prawns and scallops. Cook for about 2 minutes, then add the mussels and vongole. Add the basil. Cover with a lid to steam. Remove the lid and glaze with the white wine. Add fish stock and simmer 300g for about 3 minutes, add a touch of Napoli sauce. Set aside until the rice is ready.
To make the risotto, add the extra virgin olive oil to a small pot over medium heat. Saute the diced onion until transparent.
Add the Carnaroli rice and cook over low heat. Once the rice is toasted, add the white wine and wait until wine is fully evaporated. Once the wine has evaporated, add a third of the fish stock and stir until absorbed.
Repeat this until all fish stock has been used. Add all the pescatore sauce and cook until a creamy consistency, add remaining fish stock and stir gently on a medium heat consistently. Once the stock has reduced to a creamy consistency take the pot off the heat and add the butter and parsley and stir fast until the butter dissolves.