Seafood Risotto with Arugula and Basil Salad
- 7 ounces Italian Arborio rice (200 g)
- 1 white onion, 2 ounces (60 g)
- 1/2 cup dry white wine (10 cl)
- 1 1/2 cups lobster stock (40 cl)
- 1 1/2 cups light chicken stock (40 cl)
- 3 1/2 tablespoons cooking olive oil (5 cl)
- 2 tablespoons plain whipped cream (3 cl)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 3 tablespoons butter (40 g)
- 2 female spider crabs, 1 3/4 pounds (800 g) each
- 10 1/2 ounces soft-shell clams (300 g)
- 10 1/2 ounces hard-shell clams (300 g)
- 16 cherrystone clams
- 7 ounces cockles (200 g)
- 1 pound littleneck clams (500 g)
- 8 king prawns
- 3 1/2 ounces squid, white only (100 g)
- 3/4 pound “supions” (small Mediterranean calamari) (400 g)
- 7 ounces shallots (200 g)
- 5 cloves garlic
- 5 sprigs thyme
- 1 bay leaf
- 1 cup dry white wine (25 cl)
- 1 lemon
- 1 1/2 tablespoons extra-virgin olive oil (2 cl)
- 1 1/2 ounces arugula (40 g)
- olive oil
- opal basil tips
Step 1: Risotto
Combine the light chicken stock and lobster stock in a pot, and bring to a boil. Reduce the heat and keep hot but not boiling.
Peel and finely mince the white onion.
Heat the olive oil in a sauté pan, add the minced onion, and sweat over a low heat for 3 minutes. Add the rice, and stir constantly for 5 minutes until it becomes translucent, then deglaze with white wine. Reduce until almost dry, cover almost completely with the stock, and simmer gently, stirring constantly.
When the rice has absorbed all of the liquid, add more liquid to cover the rice almost completely and continue cooking, stirring all the time. Repeat this same procedure five or six times.
After 18 minutes, the rice should be cooked. At this point, fold the butter, the olive oil, the spider crab meat (prepared below) and the whipped cream into the risotto. The rice should be tender and moist.
Step 2: Seafood
Separate the spider crabs’ legs from their bodies.
Cook the legs for 3 minutes in a simmering court-bouillon. Cook the bodies in the same manner for 12 minutes, placing them in the court-bouillon head first. Drain the legs and tails and shell them, making sure not to break the meat.
Collect the roe, strain through a fine-meshed tamis, mix with the crab meat and set aside for the risotto.
Clean the squid and cut 4 triangles of the same size out of it. Lightly score them both ways diagonally and evenly every 1/5 inch (5 mm). Pat dry with a dishtowel.
Soak all of the shellfish separately under running water for 3 hours, then drain.
Heat some olive oil in a cast iron pot. Cut the shallots into thick round slices and sweat them with the unpeeled garlic, the thyme and bay leaf. Add the shellfish and the calamari triangles, deglaze with the white wine, cover and let cook.
When the shellfish has opened, shell all except for the hardshell clams, and filter the cooking juices.
Clean the supions and separate the tentacles from the bodies, draining the latter.
Shell the king prawns.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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