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Risotto, gamba, venusschelp en scheermes.

Dit is een recept van chef Pasquale Carfora van Restaurant Aroma - Italian Fine Dining, Vaassen.

Benodigdheden: 
  • 320 grams of Carnaroli rice
  • 1 kilo of razor clams
  • 500 grams of clams
  • 350 grams of octopus
  • 300 grams of shrimp
  • 300 grams of lobster
  • cress parsley
  • 2 garlic cloves
  • 90 grams of white wine
  • shrimp bisque, as needed
  • extra virgin olive oil, as needed
  • 70 grams of cold butter
  • 1 chili pepper
  • salt, as needed
  • black pepper, as needed
Bereiding: 
  1. To prepare the seafood risotto, start by cleaning all the molluscs and crustaceans. Remember to discard razor clams and clams if they are already open or broken.
  2. Leave the clams to soak in water with salt for a couple of hours, this is necessary for them to purge the sand, and then drain and rinse them. Then remember to beat each clam on the cutting board or on the sink tray in order to make sure that they are all whole and not full of sand.
  3. Finally clean the shrimp tails by removing the legs, removing the armor and the black thread placed on the back by just engraving the surface and detaching it with the blade or a toothpick.
  4. Now that you have everything ready, move on to the stove. Start by cooking the razor clams. Put a large pot on the stove and turn on at maximum power and pour them inside. Close the lid and let them open by shaking the pot from time to time. It will take 2 to 3 minutes to unfold. Filter the liquid by pouring it into a colander placed in a container.
  5. Wait a few moments before starting to shell them, so you won't get burned. Switch to cooking the clams. Put the pot back on the stove, turn on the stove and pour them inside. Close with the lid and let them open by shaking the pot from time to time. The clams will hatch in 1 to 2 minutes. As soon as they are opened, filter the liquid by pouring it into the same container used to collect that of the razor clams. Let them cool for a few moments before shelling these too. Heat the bisque.
  6. Cook the octopus in 1 liter of water for 30 minutes and then cut it into small pieces.
  7. Boil the lobster in salted water for 4 minutes and then clean it from the shell and set aside.
  8. Pour the rice into a saucepan and let it toast for about 1 minute at maximum power, stirring constantly, thus preventing the grains from burning.
  9. When they are toasted, blend with the remaining part of white wine (about 50 grams) and wait for the alcohol to evaporate before cooking the rice with the broth. You can wet it a little at a time with ladles until cooking is complete. Add the liquid from the razor clams and clams and stir occasionally, but not too much.
  10. When you are 1 to 2 minutes from the end of cooking, add the shrimp, lobster octopus, razor clams and clams and let it all flavor by cooking slowly. Turn off and stir adding the very cold butter cut into cubes.