risotto ai porri, vongole e gamberetti
You could use large brown shrimps, live langoustines or small tiger prawns in this risotto.
for 6
1 kg small leeks, tough green part removed, washed thoroughly
2 kg fresh clams, scrubbed
1 kg raw prawns
3 tablespoons olive oil
4 garlic cloves, peeled and finely chopped
250 ml fruity, un-oaked, Italian white wine
150 g unsalted butter
1.75 litres fish stock (see here)
Maldon salt and freshly ground black pepper
2 medium white onions, peeled and finely chopped
inner white heart and leaves of 1 head celery (use outer leaves in the stock)
1 teaspoon fennel seeds
3 salted anchovies, prepared (see here) and roughly chopped
3 tablespoons roughly chopped fresh flat-leaf parsley
400 g vialone nano rice
juice of 2 lemons
250 g crème fraîche
Heat the olive oil in a large thick-bottomed saucepan with a tight-fitting lid. Add half the garlic and, as soon as it begins to colour, add the clams and half the wine. Cover the pan and cook just until the clams open. Strain using a colander set over a bowl to collect the liquid. Leave to cool. Meanwhile strain the liquid through muslin or paper towels to remove any sand or grit. Take the clams from their shells and return to the liquid.
Slice the white parts and green parts of the leeks finely, keeping them separate. Heat half the butter in a small pan, add the green leek, cover and cook for 2 minutes.
Bring the stock to a simmer and taste for seasoning. Add the prawns, and cook for 1 minute. Remove with a slotted spoon and allow to cool. Shell and devein the prawns, and add to the clams. Add a few of the prawn shells to the stock and allow to simmer gently. When ready to use, strain out the shells and again taste for seasoning.
Heat a large thick-bottomed saucepan over a medium heat, and melt the remaining butter. Add the onion and celery, and cook gently, stirring to prevent sticking. When soft, add the white of leek, the remaining garlic, the fennel seeds, anchovies, 2 tablespoons of the parsley and cook together, stirring. Add the rice, and stir to coat each grain, then pour in the remainder of the wine. Cook until almost reduced, then start to stir in the stock, ladle by ladle, stirring continuously, and not adding any more stock until the previous ladleful has been absorbed. Continue stirring and adding stock until the rice is almost cooked, about 15 minutes.
At the last minute, stir in the green leeks and their butter, and the clams and prawns along with their liquid. Stir to combine and allow the clam liquid to be absorbed. Quickly stir in the remaining parsley, the lemon juice and crème fraîche. The risotto should be quite wet and creamy in consistency. Serve immediately.