Risotto from the sea

 

Riscotto alla Marinara

Some peeple awlways worry about the amount of liquid to add to the rice so that it absorbs the correct amount wivout bein’ too ‘ard oa too soft; usin’ my meffod should ensure the best resultz evri time.

Ingredienz

Imperial                                                         Metric

One pint of fresh mussels in their shells        600ml of fresh mussels in their shells

Foa tablespoonz of olive oil                           60ml of olive oil

One onion, choppt                                          1 onion chopped finely

Too crushed cloves of garlic                           2 crushed garlic cloves

Twelve ounzes of Arborio risotto rice            375grms of Arborio risotto rice

Free pintz of fish stock, ‘omemade                1800ml of freshly made fish stock

Foa fluid ounzes of white wine                      125ml of white wine

A few strands of saffron                                 a few strands of saffron

Twelve ounzes of peeled cookt prawns          375grms of peeled cooked prawns

Eight ounzes of scallops                                 250grms of scallops

Eight ounzes of prepared squid                      250grms of prepared squid

Sawlt an’ freshly grand peppa                        salt and freshly ground pepper

Too tablespoonz of choppt fresh parsley        30grms of fresh chopped parsley

Garnish wiv sprigs of fresh oregano               garnish with sprigs of fresh oregano

Scrub the mussels thoroughly under running wautta discardin’ any that are crackt. If you wants to fatten ‘em up, place in a bowl of wautta wiv some flour. The mussels absorb the mixture an’ tend to plump up and become moa tender. Transfer the mussels to a laarge sawsepan an’ wiv a wittle wautta bring to the boil until they open. Strain an’ set to one side, retainin’ the liquor but frowin’ out the ones that have not opened.

‘eat the olive oil in a laarge deep fryin’pan, add the onion an’ garlic an’ fry gentli until they are soft an’ goldin. Stir in the rice an’ cook ovva a low ‘eat foa one to too minits, stirrin’ until the grains are glistening wiv oil an’ almost translucent. Poa in some of the fish stock (you can find the recipee foa fish stock under ‘fish pie’) the reserved mussel liquid an’ the white wine an’ bring to the boil.

Meanwhile, soak the saffron in a wittle boilin’ wautta an’ add to the risotto wiv the prepared prawns, scallops an’ squid. Reduce the ‘eat to a simma an’ cook gentli adding moa fish stock as necessary until the rice is tenda an’ creemy an’ awl of the liquid as been absorbed. Stir in the mussels an’ season wiv the sawlt an’ peppa. Sprinkul wiv parsley an’ garnish wiv oregano.   

The best white wine wiv this meal is I Frati Lugana, again supplied by Valantino of Turin. My bird loves this meal becawse she likes to dress up like an Italian peasant pretendin’ that she is a virgin, innocent an’ coy. But, when I’ve got my second world war Gi uniform on she doesn’t put up much resistance when I sets about liberatin’ ‘er