- Preparation Time:
- 30 minutes
- Cooking Time:
- 40 minutes
- Total Time:
- 1 hour 10 minutes
Step 1: Make the risotto
Add the rice to the saucepan and pour in the water. Add the saffron and cayenne pepper and season with salt. Stir the ingredients and bring the water to the boil. Once the water is boiling turn down the heat.
Place the lid over the pan and simmer for 10 to 15 minutes or until the rice has a creamy consistency. When the rice is creamy add the parmesan cheese and stir in. Remove from the heat and leave to cool for 10 minutes.
Step 3: Make the risotto cakes
Dip the metal ring in the water, place it onto the tray and spoon in some risotto. Gently push the rice down so it is 2 to 3cms deep. Carefully lift of the ring leaving a risotto cake. Use all the rice and cover each cake in flour, shaking off any excess.
Step 4: Fry the cakes
Put the frying pan on a medium to high heat. Pour in the vegetable oil and allow to heat up. Place the cakes into the frying pan and cook until crispy brown. Turn the cakes over and cook again for 3 to 5 mins. Remove and place on a tray.
Step 5: Make the seafood ragout
Place the saucepan onto a medium to hot heat and pour in the olive oil. Leave it to heat up and pour in the clams. Cook for 1 min until the clams start to open. Add the calamari, stir in and cook for 1 min.
Add the shrimps, mix in gently and cook for 30 secs. Add the garlic, the courgette and the tomatoes. Mix together and cook for 1 min. Add the tomato purÃ©e, season with salt and pepper and add the half teaspoon of cayenne pepper.
Pour in the white wine and add the butter. Stir in and cook for 2 minutes. Remove the ragout from the heat. Finally pour in the basil and the parsley and mix well.
Step 8: Serve
Place a risotto cake onto a plate and spoon on some seafood ragout. Add a little of the juice and serve immediately.