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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Paella Risotto Recipe

Yield: 4

Author: Nicole O'Neil

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

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

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

Instructions

1. In 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.
2. Add 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.
3. In 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.
4. A 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.
5. Add the chorizo and prawns to the risotto.
6. Garnish with a sprig of parsley and serve.

Notes

Recipe adapted from Le Creuset

https://www.nicoleneil.com/recipes/paella-risotto

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dinner, lunch, paella, risotto

dinner, lunch

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