Seafood risotto with chives and prawn tartare

Risotto is generally a wintery dish. Add seafood to it however and it brings about the flavours of summer. Claudio Farrugia of Paranga makes a summery risotto with mussels, chives and prawn tartare. 

Seafood risotto with chives and prawn tartare


  • 80g carnaroli rice
  • 150g mussels
  • 1 tomato, roughly chopped
  • 80g squid
  • 10g chives
  • 40g prawns
  • 10g butter
  • 25ml white wine
  • 15ml extra virgin olive oil


  1. In a medium hot pan put olive oil, garlic, prawn heads, mussles and white wine and leave it to reduce.
  2. When cooked, remove the mussels from the shell and save the stock, discarding the prawn heads and shells.
  3. Add fish stock and complete cooking until the mussles are open.
  4. In a saucepan over medium heat fry the rice in white wine until the wine has reduced.
  5. Add the mussel stock a ladle at a time, stirring constantly until the liquid has been absorbed. Continue until all the stock is used up and the rice is tender (approx. 20 mins).
  6. Add the cooked mussels without their shells, squid, chopped tomatoes and chives.
  7. To make the prawn tartare, remove the prawn from the shell and chop into very small cubes.
  8. Add the extra virgin olive oil, lemon, salt and some more chives.
  9. Serve the ristotto topped with prawn tartare.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2016. 

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