Seafood Risotto

Ingredients

• 500 g mussels (venus and mignonette mussels)
• 8 scallops (pre‑cleaned for cooking)
• 12 large shrimp (pre‑deveined and peeled except the tail segment)
• 1 Shallot
• 4 tbsp olive oil
• 350 g risotto rice
• 1 tbsp Tomato Paste
• 400 ml dry white wine
• 1 l fish stock (or vegetable broth)
• 1 bay leaf
• Salt
• black pepper (freshly ground)
• 80 g freshly grated Parmesan
• 3 tbsp chopped parsley
• 1 tsp paprika powder (spicy)
• 2 tbsp butter
• a splash lemon juice

Instructions

1. 1.

   Wash and clean the mussels thoroughly. Discard any that remain open. Rinse and pat dry the scallops and shrimp. Cut the scallops into pieces.

2. 2.

   Peel and finely chop the shallot. Sauté in 2 tbsp hot oil for 1–2 minutes. Add the rice, stir briefly, then toast the tomato paste. Deglaze with 200 ml white wine. Gradually add the stock over about 20 minutes, stirring occasionally, until the rice is al dente and has absorbed the liquid.

3. 3.

   Bring the remaining wine with the bay leaf to a boil in a pot. Add the mussels and simmer covered for about 5 minutes. Remove any that remain closed.

4. 4.

   Sauté the shrimp and scallops in the leftover oil in a hot pan for 1–2 minutes until golden brown. Season with salt and pepper.

5. 5.

   Finally stir in the parmesan, 2 tbsp parsley, paprika powder, and butter into the risotto. Adjust seasoning with lemon juice, salt, and pepper.

6. 6.

   Serve on deep plates, placing the mussels from the broth together with the shrimp pan atop the rice, sprinkle with remaining parsley, and serve.