© Constantin Fischer

Seafood risotto


A recipe for friends of mussels and calamari.

Constantin Fischer

for the risotto

500 g risotto rice
1 white onion
1/4 l white wine
2 l vegetable stock
1 clove of garlic
1 bay leaf
1 piece(s) cinnamon stick approx. 4 cm
2 handful of parmesan
3 tablespoon(s) olive oil
sesame oil
  • Cut the onion into small cubes and sauté in a pan with a little sesame oil, add the rice and sauté for approx. 2 minutes, then deglaze with white wine, gradually pour in the stock and stir well from time to time.
  • The cooking time depends on the type of rice.
  • After about 20 minutes, add the garlic, bay leaf and cinnamon stick and continue to simmer.
  • The risotto should have a nice sloppy consistency at the end.
  • Before serving, add the olive oil and Parmesan to the pan and stir well. Season with a little pepper.

for the calamari

16 piece(s) of calamari
some rosemary
sesame oil

for the mussels

500 g clams
500 g mussels, cleaned
500 g pomodori pelati
2 slice(s) of ginger
4 piece(s) of spring onion
ground long-tail pepper
coriander from the mill
olive oil
  • Preheat the oven to 180 degrees.
  • First, fry the mussels in a very hot pan until they start to open.
  • When the mussels are about 1 cm open, place them in an oven dish and repeat the process with the clams.
  • Finely dice the pomodori pelati, cut the spring onion into thin slices and place in the oven dish with the ginger, leave in the oven for approx. 6 minutes.
  • Chop the parsley and add to the mussels with a nice dash of olive oil.
  • Season with ground pepper and coriander and stir in well.
  • Separate the head of the calamari from the body and remove the remaining contents from the body with two fingers.
  • Remove the skin and wash well.
  • Cut the arms off the rest of the head, removing the mouth parts and wash them.
  • Place in a sieve to drain. Cut the bodies of the calamari into rings approx. 2 cm thick and fry briefly in a hot pan with a little sesame oil.
  • Remove the pan from the heat and leave to stand.
  • Arrange everything together on a plate.

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Constantin Fischer
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