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
