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Paella Risotto

Combining Spanish and Italian flavours and techniques, this Paella Risotto is an impressive dish that's perfect for sharing.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:35

Main Ingredients

1 1/2 cups arborio rice

1 litre chicken stock

1 onion finely chopped

250 ml dry white wine

4 tbsp. butter

2 tbsp. olive oil

200 g fresh chorizo sausage, cut into 2cm pieces

500 g prawns, cleaned and shells removed

12 large black mussels, cleaned well

pinch saffron threads

40 g parmesan grated

Preparation

1In a sauce pan heat up the chicken stock on low flame, once it starts to simmer remove from heat and season to taste with sea salt. Add the saffron threads and cover with a lid.

2In a large pan heat up the butter and add the onion. Allow them to sweat on low heat until translucent, about 10 minutes. Add the rice and stir fry for 5 minutes over a high heat.

3Add the wine to the pan and stir until almost all is absorbed. Stir in 1 ladle saffron infused stock, a ladle at a time waiting for the rice to absorb it before adding more.

4In a separate pan heat up the olive oil and pan sear the chorizo until golden brown on all sides. Add the prawns to the pan and toss to coat in all the chorizo oils and absorb its flavors. Cook only a few minutes until the prawns are cooked.

5A few minutes before the risotto is done, stir through the parmesan, with the last ladle of the stock add in the mussels. Season well. Cook until they open up and discard the ones that haven’t opened.

6Add the chorizo and prawns to the risotto. Garnish with a sprig of parsley and serve.

Additional Notes

Recipe from Le Creuset

Reviews: 0

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