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Venetian Seafood Risotto

A distinctive seafood risotto featuring a unique Byzantine spice mix, homemade fish stock, and a variety of fresh Mediterranean seafood.

DinnerItalianSeafoodSophisticatedRisotto
Estimated Nutrition
Calories
635.2
kcal / serving
2540.8 kcal total
Carbs
49.6g
per serving
198.2 g total
Fat
25.7g
per serving
102.6 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Purée
Dairy
1
knob
Butter
GrainsCereals
350
g
Carnaroli Rice
Liquids
125
ml
Dry White Wine
NutsSeeds
1
slice
Nutmeg
Small slice for grinding
1
pinch
Coriander Seeds
4
piece
Cloves
Whole cloves
1
cm
Cinnamon Stick
About 1cm long
1
pinch
Ground Ginger
1
piece
Green Cardamom
Seeds only
0.1
tsp
Turmeric
0.1
tsp
Chilli Powder
1
sprig
Thyme
2
piece
Garlic
One small for stock, one grated for risotto
1
tsp
Salt
Divided for stock and seasoning
1
handful
Flat leaf Parsley
Chopped
OilsFats
6
tbsp
Olive Oil
Divided use
Seafood
1000
g
Flatfish Bones Or Fillets
Brill, sole, or plaice
250
g
Prawn Heads And Shells
8
piece
Mussels
Scrubbed and debearded
2
piece
Red Mullet Fillets
Cut diagonally into strips
1
piece
Squid
Body cut into rings, plus tentacles
100
g
Small Shrimps
100
g
White Crab Meat
Vegetables
1
piece
Onion
Chopped
1
piece
Fennel Bulb
Sliced
100
g
Celery
Sliced
100
g
Carrots
Sliced
25
g
Button Mushrooms
Washed and sliced
2
piece
Shallots
Finely chopped

Method

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