Indulge in the comforting and sensational flavours of seafood risotto made with Ferron's amazing no-stir Vialone Nano rice. This versatile dish can be enjoyed year-round, swap out your preferred seafood varieties dependent on what you feel like! Pair it with a glass of Alba De Vetus Albariño 2021 for the perfect pairing.

Serves 4-6

3 Tbsp Pons traditional extra virgin olive oil (EVO)
1 brown onion, diced
2 cups Ferron Vialone nano rice
3 cups (1x 980g bottle) El Navarrico fish fumet 
1 cup hot water
Sal de Añana spring salt and/or Provençal herb & salt
8 large prawns
8 mussels, steamed open
2 fillets gurnard, cut into chunks
Giusti balsamic glaze, to serve
Italian parsley, to serve

In a heavy-based saucepan heat EVO. Sauté the onion until soft. Add the rice and stir continuously for about 3 minutes. Add all the fish fumet and hot water, stir gently, and bring to a simmer. Add salt. Cover, turn the heat to low and cook for about 15-18 minutes.

Once the rice has almost cooked, remove from heat and stir the risotto to release the natural starches which make it creamy. Return to heat and add the prawns and fish. Once seafood is cooked and you have added your steamed mussels in, season, and rest for a few minutes off the heat. Finish with chopped Italian parsley and a drizzle of Giusti balsamic glaze.



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