Seafood Risotto with Clams, Prawns and Crispy Croutons

Method 7 steps

1. 01

   Toss the bread cubes with 1 tablespoon olive oil and toast in a skillet over medium heat for 5 minutes until golden and crisp. Set aside.

2. 02

   Put the clams and a splash of the wine in a covered pan over high heat for 4 to 6 minutes until they open. Discard any that stay shut and strain the juices into the hot stock.

3. 03

   In a wide pan, cook the shallot and half the garlic in 2 tablespoons olive oil for 3 minutes. Add the rice and toast for 2 minutes until the edges turn translucent.

4. 04

   Pour in the remaining wine and stir until absorbed. Add the stock a ladle at a time, stirring often, waiting until each addition is nearly absorbed, for 18 to 20 minutes until the rice is creamy but still al dente.

5. 05

   Meanwhile, saute the prawns with the remaining garlic in the last tablespoon of oil over high heat for 2 minutes per side until pink.

6. 06

   Stir the spinach and butter into the risotto until the leaves wilt and the rice turns glossy. Season to taste.

7. 07

   Spoon onto plates, top with the prawns and clams, and finish with croutons and parsley.

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