Risotto with Clams and Mussels
Risotto with Clams and Mussels - Deliciously fragrant, creamy rice with aromatic seafood.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 188 mg |
Ingredients
- Ingredients
- 500 grams mixed mussels (mussels, clams)
- 300 grams Monkfish (skinless)
- 1 carrot
- 1 stalk Celery
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 200 milliliters dry white wine
- 800 milliliters fish stock
- salt
- peppers
- 1 shallot
- 250 grams Arborio rice
- 12 Scallop
- 2 Tbsps Cultured butter
- 1 pc Parmesan (60 g)
- 3 stalks parsley
Preparation steps
Rinse the mussels and clams and debeard. Discard any that are open.
Rinse the monkfish under cold water and pat dry. Cut into bite-sized pieces.
Rinse the carrot and celery. Peel the carrot and dice btoh. Peel and finely chop the onion and garlic.
Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic until soft. Add the carrot and celery, and sauté briefly. Add the shellfish and monkfish and deglaze with the wine. Mix in half of the seafood stock, season with salt and pepper, and cook for 6-8 minutes over medium heat. Pass through a fine strainer. Reserve the shellfish and monkfish, and discard any shellfish that didn't open.
Peel and finely chop the shallots. Heat the remaining oil in a saucepan and sauté the shallot. Add the rice, sauté briefly over low heat, and deglaze with a little of the stock. Bring to a boil, and stir until the liquid has evaporated. Add more stock, repeating the process with the remaining stock until the rice is cooked and the stock has been used in its entirety.
Rinse the scallops under cold water and pat dry. Heat the butter in a pan and sear the scallops over high heat for 1 minute. Season with salt and pepper and remove from the heat.
Grate the parmesan and mix into the risotto with the shellfish, scallops, and monkfish. Season with salt and pepper.
Rinse and dry the parsley, and coarsely chop.
Serve the risotto in deep, preheated plates. Garnish with the parsley.
