Seafood Risotto with Mussels and Tomato Salsa & Dried Basil

Seafood Risotto with Mussels and Tomato Salsa & Dried Basil

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Ingredients

Tomato Salsa
3 ripe tomatoes
1 bunch basil
50 ml Olive Oil
50 ml Vegetable Oil
Dried Basil
20 basil leafs
Olive oil to brush
Fish Stock Risotto
500 g risotto rice
2 white onion
300 ml White Wine
Butter
4 l Fish Stock
Mussels
10 green shell mussels
100 g Butter
100 ml White Wine
Cuisine:
  • Medium

Ingredients

  • Tomato Salsa

  • Dried Basil

  • Fish Stock Risotto

  • Mussels

Directions

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This is a fantastic risotto with mussels recipe provided by Chef Jiju Rajappen of Sheraton Samoa.

How to Make Tomato Salsa:

  1. Bring water to boil in a pot. Meanwhile score the tomatoes on the bottom with a cross.
  2. Blanch in boiling water for 45 secs to 1 minute.
  3. Cool down in ice water then peel off the skin.
  4. Cut into wedges and remove the seeds. Cut into 2 cm big cubes and store in a container.
  5. Combine olive oil, vegetable oil and basil in an upright blender and mix until you get a smooth mix.
  6. Combine tomatoes with basil mix to order.

How to Prepare the Dried Basil:

  1. Wrap a plate with cling film tightly and brush surface with olive oil.
  2. Now stick the basil leafs on top and brush again with olive oil.
  3. Cover with another layer of cling film. Make sure to cover tightly.
  4. Place in the microwave and cook for 30 secs. Take out and keep covered for another minute.
  5. Remove the first layer of cling film and the take out the basil leafs and store in airtight container until needed. 

How to Make the Fish Stock Risotto:

  1. Start by heating up fish stock and simmer down to 2 l. Meanwhile finely chop onions.
  2. Warm up butter in a pot and slowly cook onions until glassy.
  3. Now add risotto rice and keep on cooking until the rice turns glassy too.
  4. Add white wine and simmer until white wine is almost completely evaporated.
  5. Now ladle by ladle add reduced fish stock until risotto is cooked al dente.
  6. Finish with a dash of olive oil and mussel butter

How to Prepare the Mussels:

  1. Heat up a pan with oil until oil almost starts smoking.
  2. Fry mussels in hot oil for 1 minute, add white wine and keep the flame on high.
  3. Cook until white wine is almost evaporated, then add butter and keep cooking.
  4. Take out mussels and use the remaining butter in the pan to finish the risotto. 

Plating:

  1. Place 1 big spoon of risotto on the right side of a bowl plate.
  2. Place 2 mussels left next to it on the top and 1 spoon of tomato salsa left on the bottom. Finish with 2 dried basil leafs.

Photo credit: Chef on the move

Jiju Rajappen

Jiju Rajappen is the Executive Chef for Sheraton Samoa Aggie Grey’s Hotel & Bungalows.

Chef Jiju Rajappen was born in India and has moved to Australia for his culinary education, where he currently resides.

He has worked as executive chef or chef de partie at some of the best hotel chains in the world such as the Hyatt Group, Intercontinental or Crowne Plaza.

He has previously cooked for U.S. Presidents Barrack Obama and George Bush, Her Majesty Queen Elizabeth II of England, and musicians such as Elton John and Michael Jackson.

In an interview for the Samoa Observer Chef Jiju said: “I was born into cooking. I used to help my mother a lot in cooking. My brother is also a chef, so that drives me to become who I am. And I also love eating food.”

You can find Chef Jiju on Facebook under the nickname Chef on the Move

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