with Gremolata

Josh and Nic's Chilli Seafood Risotto

Prep time: 45 mins
Cook: 1 hour 30 mins
Serves: 4-6


20 medium green prawns, peeled, heads & shells reserved

2 tsp olive oil

2 tsp butter

Seafood Stock

1 tbs olive oil

12 prawn heads and shells

1 carrot, chopped

1 onion, chopped

1 bunch celery leaves

1 red onion, quartered 

25g butter

1.5 litres water (or packaged fish stock)


2 tbs olive oil

3 anchovy fillets, drained, finely chopped

1 long red chilli, thinly sliced

70g fresh breadcrumbs

¼ cup finely chopped flat leaf parsley

Finely grated zest of 1 small lemon


25g butter

125ml dry white wine

½ long red chilli, finely chopped

1kg clams


1 tbs olive oil

40g butter

1 brown onion, finely chopped

2 cloves garlic, crushed

440g Arborio rice

125ml dry white wine

1.25 litres hot fish stock (as above)

Juice of ½ a lemon


1. To make stock, heat oil in a large saucepan over medium heat. 

2. Add prawn heads and shells. Cook, stirring occasionally, for 10 minutes or until shells have turned orange and are fragrant. 

3. Reduce heat to low and add vegetables. Cook, stirring, for 10 minutes. Add butter and water (or fish stock). Bring to a simmer. Simmer, partially covered, for 45 minutes. Strain and discard solids.

4. To make gremolata, place oil and anchovies in a medium frying pan over medium heat. Cook, stirring, for 2 minutes. Stir in chilli. Add breadcrumbs. Cook, stirring, until breadcrumbs are golden and crisp and chilli is soft. Remove from heat and stir in parsley and zest. 

5. To cook clams, place butter, wine and chilli in a medium saucepan over medium heat. Bring to a simmer. Add clams. Cook, covered, shaking the pan every few minutes, until clam shells are open. Season well. Remove from heat. 

6. Remove clam meat from shells and discard shells. Place clam meat and chilli slices in a small, covered, bowl (to prevent them drying out). Strain liquid into stock.

7. Season prawns all over with salt and pepper. Heat oil and butter in a frying pan over medium-high heat. Add prawns and stir fry for 1 minute to sear. Remove and set aside. 

8. To make risotto, heat oil and half the butter in a large saucepan over medium heat. 

9. Add onion and garlic. Cook, stirring, until onion is soft but not coloured. Add rice and cook, stirring, for 5 minutes or until translucent. 

10. Add wine and cook until almost evaporated. 

11. Add hot fish stock, ½ cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente; this will take about 25 minutes. Season. 

12. Remove from heat and stir in lemon juice and remaining butter. Stir in prawns. Cover with a lid and set aside for 5 minutes (residual heat will finish cooking prawns).

13. Serve risotto topped with gremolata. 


Slow, constant stirring is the key to a good risotto. It helps the grains of rice absorb the liquid to become plump and tender without overcooking.