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Le Cordon Bleu News, 06/01/2012
Seafood risotto with a hint of curry
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Recipe

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About this recipe

The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers.

Recipe - Seafood risotto with a hint of curry

Serves: 4

Preparation time: 1 hour 15 minutes

In this recipe:

  • Scallops
  • Mussels
  • Shrimp
  • Italian “Arborio” rice
  • Madras curry

 

Ingredients

Seafood
12 raw shrimp (prawns)
12 raw jumbo shrimp (King prawns)
12 scallops
500 g cultivated mussels
500 g hard (round) clams
100 ml dry white wine
2 shallots, finely chopped
50 g butter
20 ml oil
Seafood stock
heads and trimmings of shrimp (prawns) and jumbo shrimp (King prawns)
15 g butter
15 ml oil
100 ml dry white wine
500 ml water
1 pinch Madras curry powder
Risotto
100 g butter
200 g new pearl (spring) onions, sliced
240 g Italian “Arborio” rice
1 pinch Madras curry powder
200 ml dry white wine
500 ml seafood stock, hot
fine sea salt
freshly ground pepper
Parmesan, grated
Decoration
100 g celery heart leaves
4 chervil sprigs

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Method

  1. Shell the shrimp and jumbo shrimp (keep tail fin on for presentation if desired). Reserve the shells and the heads for the seafood stock. Opening and preparing scallops.
  2. Clean the mussels. Clean the clams under cold running water. Heat the white wine and shallots in a stock pot. Add the shellfish, cover with a lid and steam for 3 to 5 minutes (à la marinière). Remove the shellfish and set aside. Strain the cooking liquid, reserving half for the seafood stock and add the other half back to the shellfish.
  3. Seafood stock: Heat butter and oil in a stock pot over medium heat. Sweat the shrimp heads and shells, about 5 minutes. Add the white wine and reduce by two-thirds. Add the water and simmer for 20 minutes. Strain the stock through a china cap sieve into a clean pan. Add the Madras curry and the reserved cooking liquid. Return to the heat.
  4. Risotto: In a saucepan over medium heat, melt the butter and sweat the onions, about 3 to 5 minutes. Stir in the rice and cook for a few minutes until the grains are translucent. Reduce heat, add the Madras curry; deglaze with white wine. Add a little hot seafood stock and simmer until the liquid has been almost completely absorbed. Continue adding stock, a little at a time, stirring frequently (to prevent sticking) for 15 to 18 minutes. Season.
  5. Seafood: Heat half the butter and oil in a sauté pan over medium heat. Add the shrimps and sauté until pink, about 3 to 5 minutes for jumbo shrimp and 2 minutes for the shrimp. Reserve and keep warm on a rack. Discard the oil; add remaining butter and oil to the sauté pan. Season the scallops and color one side. Flip each scallop over and cook until golden brown about 1 minute. Remove from the pan and rest on a rack to drain.
  6. Over low heat, gradually add the parmesan to the risotto, stirring continuously.
  7. To serve: spoon the risotto into a shallow bowl. Place the assortment of seafood around the inner edge of the bowl, adding a jumbo shrimp in the center. Decorate with a chervil sprig and celery leaves.

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