Arcachon risotto: squid, oysters, mussels, cockles and clams

Arcachon risotto: squid, oysters, mussels, cockles and clams

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This Arcachon risotto with squid, oysters, mussels, cockles and clams is a real treat!

Ingredients for 4 persons :

  • 250g Arborio rice
  • 4 pieces Calamari (squid)
  • 600 g of Bouchot mussels
  • 12 oysters from the Arcachon basin n ° 2
  • 100 g of cockles
  • 100 g of clams
  • 50 g butter
  • 10 cl of olive oil
  • 2 shallots
  • 2 onions
  • 1 carrot
  • 3 sprigs flat parsley
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 dl of Bianco white martini
  • 50 cl of dry white wine (Bordeaux)
  • 50 g powdered fish stock

Risotto Arcachonais

- Peel and wash the carrot and an onion. Cut them into cubes.

- Make a bouquet garni with the flat-leaf parsley, a sprig of thyme and the


- Peel and chop an onion for cooking the risotto.

- Peel and chop the shallots for cooking the shellfish.

- In a Dutch oven, open the mussels, cockles and clams

independently of each other, with wine, chopped shallots and

a sprig of thyme. Collect and filter the juice each time. Reserve.

- Shell the shellfish. Open the oysters and mix them with

seashells. Reserve.

- Empty and clean the squids under running water. Cut them into small

bracelets. Cook in a pan with 5 cl of olive oil, very little time

to keep the squid soft.

- Dissolve the powdered fish stock in a liter of water. Bring to

boil while whisking. Add all the filtered cooking juices, the cubes

carrots and onions and the bouquet garni.

For cooking the risotto:

- In a sauté pan, place 5 cl of olive oil, 50 g of butter and the chopped onion. Sweat without coloring.

- Add the rice. Pour in the white martini. Mix.

- Cook over low heat, adding ladle after ladle the fish stock, stirring constantly with a wooden spoon.

- Stop cooking when the risotto seems done. Add the squid and shellfish.

- Serve very hot and with a ladle with 10 g of butter.

Recipe: V. Poussard, Photo: S. Thommeret

Video: Spaghetti Vongole. Gennaro Contaldo (August 2022).