Gluten Free/Dairy Free/Nut Free/Egg Free
This is my absolute FAVE risotto recipe, right out of one of my most adored cook books, "Culinaria Italy".
It's ridiculously easy to make, and oh so easy to eat (you'll be guaranteed mmmm'ing and ah'ing while you eat). Here we go:
Risotto Alla Maranese (Seafood risotto)
200g prepared squid
100g prepared shrimp
6-7 tablespoons olive oil
1 clove garlic, finely chopped
3-4 tbspn chopped flat leaf parsley
1 glass white wine
300g arborio rice
3-4 litres of vegetable stock (I make this with boiled water and Massell Gluten-free stock powder, it does the job)
Salt and Pepper
Wash and slice the squid, not too finely. Wash shrimp. Saute both briefly in half the olive oil, with the garlic and parlsey. Wash and clean mussels, discarding any that are open. Cook them in the remainig oil until the shells have competely opened. Discard unopened mussels. Remove the flesh from the shells and add it to the shrimp and squid. Strain the cooking juices from the mussels through muslin or a fine sieve, and add it to the seafood. Pour on the white wine. Add the rice, and simmer until tender. Add vegetable stock from time to time to prevent drying out. Allow the risotto to stand for a few moments before serving.
Enjoy (quite possible with the rest of the vino bianco :)) and, if you give it a go, write to me and let me know how it went.