Pescatora Risotto By Criniti’s Head Chef John Lanzafame

INGREDIENTS

Risotto
1.1 litres fish stock
1 small knob of butter
tablespoons olive oil
1 large onion, finely chopped
cloves garlic, finely chopped
400 g risotto rice
2 wineglasses dry white wine
sea salt
freshly ground black pepper

Pescatora
90ml Napoletana sauce
Olive oil
1 clove of garlic
80gm prawn meat
80 gm cut calamari
100 gm vongole
100gm mussels
2 x King prawn to serve
100gm fresh salmon
10gm chopped parsley
170 gm cooked risotto

METHOD
1 To make the risotto – In a small pot heat oil and butter, onion and garlic
2 Add rice to the pot coat with oil and butter, season with salt and pepper
3 Slowly add fish stock and wine until the rice is al dente (tender to the touch)
4 In a fry pan heat a splash of olive oil, a touch of garlic and throw in all seafood
5 Deglaze fry pan and add Napoletana sauce, bring to simmer & add 170 gm of the cooked risotto
6 Bring back to simmer and serve once a creamy consistency
7 Serve with cooked king prawns and a sprinkle of chopped parsley

The Carousel thanks Criniti’s for this recipe.