Seafoods risotto

Author: Les Cultures de chez nous
Images poireaux
Preparation 45
Baking 18
Portions 4
Freezing No


  • 280 gr (1¼ cup) of arborio rice
  • 28 mussels
  • 1 dry white wine glass
  • 20 gr (4 teaspoons) of butter
  • 1 small package of frozen shrimps
  • 2 onions
  • 30 ml (2 tablespoons) of olive oil
  • 45 ml (3 tablespoons) of tomatoe paste
  • 1 bouquets of parsley
  • 1 carrot
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 4 peppercorns
  • Salt and pepper
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  • Wash and brush mussels with tap water. Throw open ones. Peel and dice carrot. Bring to a boil with lots of water, carrot, sliced leeks and add peppercorns, white wine, butter and parsley. Pepper a little bit.
  • When boiling, add mussels and cook at high heat while stirring from time to time to let open mussels. Then remove from broth, remove mussels from its shell (except for a few ones to keep as decoration) and set at warm. Set broth in a sieve.
  • Heat oil in a casserole. Pour rice and cook until translucent then blanch chopped onions. Mix with tomato paste and steam a few seconds. Add enough water to the mussels broth to get three times the rice volume and pour into the casserole. Salt, pepper and cook at low heat uncovered for 18 minutes.
  • When rice is cooked, stir with a fork to divide grains, add mussels and thawed shrimps. Rectify seasoning and warm everything up. Set risotto in a large deep warm plate. Garnish with shelled mussels and spread with chopped parsley. Serve hot.

Chef's notes

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