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What To Cook This Weekend: Welcome

Say hello to our brand new feature, What to Cook This Weekend! Every week, we’ll suggest a brand new recipe and, of course, a cocktail using The Glenlivet that are sure to impress your weekend guests. Keep your eyes peeled for guest recipes from some of our favourite restaurants and eateries!

To kick off this new feature, we’re taking a trip to one of our favourite spots in Sydney; The Fish Market. There are few better ways to kick off your weekend than an early morning trip to the markets, and this recipe celebrates fresh seafood!

Seafood Risotto


- 400 g cherry tomatoes
- 2 cloves of garlic, sliced (or 20, we’re not the garlic police)
- Olive oil
- 6 raw langoustines, or large king prawns. Remove the heads and tails, peel them, and roughly chop the meat.
- 300 g mussels, scrubbed, debearded. If any are open, give them a tap. If they don’t close, throw them away!
- 500 g clams, scrubbed. If any are open, give them a tap. If they don’t close, throw them away!
- 4 medium squid, cleaned, gutted, and finely sliced
- 300 g cooked white crab meat, ensure there are no shells
- 1 large onion, chopped
- 1 heart of celery, chopped
- 400 g risotto rice
- ½ a glass of white wine
- 1.5 litres quality fish stock
- 1 knob of butter , (30g)
- 30 g Parmesan cheese


1. Preheat your oven to 160°C/325°F

2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.

3. Drizzle over a little oil, add the garlic and toss to coat. Space them out in a single layer. Roast for 40 minutes, or until golden.

4. Place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Add the onions, celery, and fennel, and fry with a splash of The Glenlivet for 15 minutes, stirring occasionally. Then stir in the rice to toast for 2 minutes.

5. Pour in the wine and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft. This will take just over 15 minutes.

6. Stir in the mussels and clams.

7. When the mussels are just starting to open up, add with the squid, crab and langoustine.
Beat in the butter, finely grate and stir in the Parmesan, then season to taste and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.

8. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, and await the praise from your guests.

Founder's Collins

Compliment that seafood risotto with a fresh, zesty Founder’s Collins! This citrus in this simple cocktail matched perfectly with the fresh seafood of the risotto.

- 30mL The Glenlivet Founder’s Reserve
- 20mL lemon juice
-10mL simple syrup
- Soda to top
- Orange slice to garnish

Build your Founder’s Reserve, lemon, and sugar in a tall glass with ice. Top with soda, garnish with a slice of orange, and enjoy!

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