Summer Tellin Risotto🏖️🍽️
Sunrise Tellin Risotto
Tellins are little seashells that are very common on the Mediterranean coast, especially near Sète in the Languedoc. My mum used to cook them with rice, just like in this recipe.
- 1,5 kg Sunrise Tellins
- 200 ml White wine
- 500 ml Water
- 1 tablespoon Olive oil
- 1 Onion
- 50 g Grated Parmesan
- 250 g Camargue rice
- Salt & Pepper
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Rince the tellins several times. Place in a saucepan with wine and water, bring to the boil. Let the shells open, it should take 6 to 7 minutes, then leave on the side.
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Dice the onion, then fry with olive oil for a few minutes. Add rice, mix well, cook for another 2 minutes, then add a ladle of tellins cooking stock.
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Keep adding gradually the rest of the tellins cooking stock, cook for 15 to 18 minutes.
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Add parmesan cheese, tellins, mix well and serve.
