2tbsp extra virgin olive oil, plus extra to finish
1 small red onion, finely chopped
1 celery stick, finely chopped
200g Carnaroli risotto rice
1 litre hot, fresh fish stock
2 red mullet fillets (skin scaled), each cut into 4 pieces
250g peeled, cooked brown shrimps
1 whole cooked lobster tail, cut across into quarters
3tbsp tomato passata
Method
Put the clams in a colander and rinse thoroughly under cold running water, shaking the colander vigorously. Discard any clams that remain open. Tip the clams into a large pan and add the garlic and half the parsley and half the wine. Cover and steam until the clams open. Remove from the heat and set aside. Discard any clams that remain closed.
While the clams are steaming, heat the olive oil in a large heavy-based saucepan and fry the onion and celery on a low heat until softened. Add the rice and cook for 5 minutes, stirring, until translucent. Add the remaining white wine, increase the heat and cook until it has almost all evaporated, stirring constantly.
Start adding the hot stock, little by little, stirring continuously and allowing each addition to be absorbed before adding more. When cooked, the rice should still have a bite but no crunch.
When the risotto is almost ready, add the red mullet and cook for 2 minutes before adding the clams (with all their juices), brown shrimps and lobster. Add the tomato passata, remaining parsley, seasoning and a dash of olive oil. Stir thoroughly until everything is incorporated and the risotto is creamy. Serve in pasta bowls.
Recipe and Photograph taken from My Simple Italian by Theo Randall. Photography by Martin Poole (Ebury Press, £25).
