Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Seafood risotto
A recipe for friends of mussels and calamari.
for the risotto
| Ingredients | ||
|---|---|---|
| 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 | ||
| pepper | ||
- 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
| Ingredients | ||
|---|---|---|
| 16 | piece(s) | of calamari |
| some rosemary | ||
| sesame oil | ||
for the mussels
| Ingredients | ||
|---|---|---|
| 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.
