Seafood Chablis Risotto
List of ingredients
Serves 5
Stock
1.7 liters water
3 fish stock cubes
Risotto
2 tablespoons olive oil
1 large onion, finely chopped
500g risotto rice
1 wineglass Chablis
20 mussels
200g fresh squid, washed and cut into rings
150g peeled shrimp
1 lemon
Espelette pepper
Preparation time: 40 minutes
Cooking time: 20 minutes
Sommelier’s tip
Chablis
The Chablis is a very interesting pairing for this dish – it is generous and balanced, and complements the richness of the risotto. The length in mouth is remarkable, and the wine evolves towards citrusy notes that are in harmony with the lemon and seafood. Serve at 11-12° C.
Method
Put the 1.7 liters of water into a large pan with the three stock cubes and bring to the boil.
Meanwhile, put the olive oil into a separate pan, add onion and cook slowly without coloring. Add the mussels and the white wine. Cover the pan and cook until the mussels have opened. Set the mussels aside.
Turn up the heat and add the rice to the pan. The rice will start to fry so it is important to keep stirring. When it starts looking transparent, add a good ladle of stock. Again, it is important that the rice does not cook too quickly, so keep stirring and reduce heat to medium. Keep adding ladlefuls of stock until there is none left. Make sure that the previous ladleful of stock is absorbed before adding the next one.
After 18 minutes, the rice should be “al dente” – still a little firm. Remove from heat and add squid, shrimp and mussels.
Chef's Tip
To serve, divide the risotto between the plates and drizzle with some lemon juice and Espelette pepper.
