Rizotto aux Fruits de Mer (ree-zoh-toh oh fru-cc d’ mair) is not a classic risotto in (he Italian style but it is nevertheless a sustaining lunch or supper dish. Serve with a tossed green salad and a well-chilled dry white wine, such as Muscadet.
2 oz. butter
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
8 fl. oz. fish stock
10 fl. oz. water H teaspoons salt
1 teaspoon black pepper
3 large tomatoes, blanched, peeled, seeded and chopped
2 garlic cloves, crushed
1 tablespoon flour
2 quarts mussels, scrubbed, steamed, removed from their shells and
4 fl. oz. of the cooking liquid reserved
8 fl. oz. dry white wine
1 tablespoon lemon juice
1 tablespoon sweet vermouth
1 lb. scallops, scrubbed and removed from their shells
8 oz. frozen Dublin Bay prawns, thawed
4 oz. Parmesan cheese, grated
In a large saucepan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the rice and fry, stirring constantly, for 3 minutes. Pour over the fish stock and water and add half the salt and pepper, the tomatoes and garlic.
Bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan tightly and simmer for 20 minutes or until the rice is cooked and tender and has absorbed all the liquid.
Meanwhile, in a medium-sized sauce-pan, melt the remaining butter over moderate heat. Remove the pan from the heat. Stir in the flour and the remaining salt and pepper with a wooden spoon to make a smooth paste. Gradually add the reserved mussel liquid, the wine, lemon juice and vermouth, stirring constantly and being careful to avoid lumps.
Return the pan to the heat and cook the sauce, stirring constantly, for 3 minutes or until it is smooth and has thickened slightly.
Remove the pan from the heat and spoon half of the sauce into a warmed sauccboat. Set aside and keep warm.
Return the pan to the heat and add the mussels, scallops and prawns . Cook the shellfish, stirring frequently, for Plump, succulent shellfish, cooked in wine, Rizotto aux Fruits de Mer makes a superb lunch or supper.
5 minutes. Remove the pan from the heat and keep warm.
Remove the rice from the heat and stir in half the grated cheese. Spoon the rice mixture into a warmed serving dish and spoon over the fish mixture. Place the remaining cheese in a small serving bowl and serve immediately, with the sauce.