Seafood Risotto with Saffron

Instructions

1. Step 1

   Scrub and debeard the mussels, discarding any cracked mussels or any open ones that do not close when tapped. Pat the shrimp and squid dry.

2. Step 2

   Combine the seafood stock and saffron in the saucepan. Bring just to a simmer over medium heat, then keep warm over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 0.2 gr Saffron, 1000.0 ml Seafood Stock

   Cookware: saucepan

3. Step 3

   Heat part of the olive oil in the skillet over medium heat. Add the shrimp and cook, turning once, until opaque and at least 63°C internally; transfer to the bowl.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil, 240.0 gr Shrimp

   Cookware: mixing bowl, skillet

4. Step 4

   Heat another portion of the olive oil in the skillet over high heat. Add the squid and cook just until opaque and at least 63°C internally, then transfer it to the bowl with the shrimp.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Extra Virgin Olive Oil, 200.0 gr Squid

   Cookware: mixing bowl, skillet

5. Step 5

   Put the mussels and part of the wine in the skillet. Cover and cook over medium heat until the shells open, then transfer the opened mussels to the bowl and strain the cooking liquid into the warm saffron stock.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 ml dry white wine, 600.0 gr Mussel

   Cookware: fine mesh strainer, mixing bowl, saucepan, skillet

6. Step 6

   Heat the remaining olive oil and the first portion of butter in the heavy-bottomed pot over medium heat. Add the onion and cook until soft, then add the garlic and cook until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 20.0 gr Unsalted Butter, 120.0 gr Yellow Onion

   Cookware: heavy-bottomed pot, wooden spoon

7. Step 7

   Add the Arborio rice and stir over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: heavy-bottomed pot, wooden spoon

8. Step 8

   Pour in the remaining wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml dry white wine

   Cookware: heavy-bottomed pot, wooden spoon

9. Step 9

   Add the warm saffron stock one ladleful at a time, stirring regularly and waiting until each addition is mostly absorbed before adding the next. Continue until all the stock is incorporated and the rice is creamy but still firm at the center.

   Timer: 18 min (fixed)

   Cookware: heavy-bottomed pot, ladle, saucepan, wooden spoon

10. Step 10

    Remove the pot from the heat. Fold in the cooked seafood, remaining butter, parsley, lemon zest and juice, salt, and black pepper; stir until the seafood is steaming hot, then serve immediately.

    Timer: 2 min (fixed)

    Ingredients used: 2.0 gr Black Pepper, 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon, 6.0 gr Salt, 20.0 gr Unsalted Butter

    Cookware: heavy-bottomed pot, wooden spoon