Seafood Risotto
Ok, haven't posted up any recipes for a while so here is something I did last weekend:
Seafood Risotto
Serves 8
Ingredients
* 8 - 16 large prawns, shell removed, head still intact
* 200 g squid, cleaned but still in single uncut pieces
* 150 g scallops, whole, i used whole frozen ones which were defrosted quickly in a ziplock bag and dunked in water for 30 min or so
* 400 g arborio rice
* Approx 1 litre fish stock, I cheated and used fish cube stock
* 50ml olive oil
* 150ml white wine
* 70g butter
* 1 onion, peeled and cut into small dice
* 4 garlic cloves, finely minced
* ½ teaspoon Saffron strands
* 1 green zucchini, cut into medium dice
* 1 red bell peppers, remove seeds and cut into small dice
* 1 yellow bell peppers, remove seeds and cut into small dice.
* 3 tomatoes, cut into medium dice
* 100g Thin sliced dried chorizo sausage
* 50g parmesan / parmagianno
* Sea salt, if desired, I did not use any
* Freshly ground pepper, if desired, I did not use any
Method
1. Bring the fish stock to the boil and sit aside ready to add to the rice.
2. Preheat deep cast-iron pan
3. Heat oil in the pan, add garlic and sautè a minute or so to release the flavour of the garlic, but do not allow it to burn. Add half the butter
4. Add the red onion, bell peppers, and the saffron, stir for a few minutes so the vegetables soften.
5. Add the wine, and let it reduce slightly.
6. Add the rice and sautè for 2 - 3 minutes, making sure to cover it with the oil.
7. Start to add the fish stock in small batches, whilst keeping the heat medium. The rice will start to absorb the stock as it cooks. Keep stirring
8. Now add the tomato, whilst continually stirring and adding a little more fish stock. Keep stirring
9. Your risotto should take around 15 to 20 minutes to cook from the time you start adding stock
10. Around 5 minutes from the end of cooking, add the chorizo.
11. Simultaneously, pre-heat a separate saucepan or grill pan.
12. Add a little oil to the grill pan / sauce pan, and grill your prawns, squid and scallops. Prawns will be done once they are nice and evenly pink. squid should take around 1 minute of grilling on each side. Scallops in half that time.
13. slice the squid lengthwise into rings. leave the grilled prawns, squid, scallops aside
14. by now your risotto should be done. turn off heat, add the remainder of the butter and stir well.
15. garnish on top with the seafood.
16. grate your parmesan over the risotto. Season to taste with sea salt and freshly ground pepper.
another shot of the seafood risotto:
Seafood Risotto
Serves 8
Ingredients
* 8 - 16 large prawns, shell removed, head still intact
* 200 g squid, cleaned but still in single uncut pieces
* 150 g scallops, whole, i used whole frozen ones which were defrosted quickly in a ziplock bag and dunked in water for 30 min or so
* 400 g arborio rice
* Approx 1 litre fish stock, I cheated and used fish cube stock
* 50ml olive oil
* 150ml white wine
* 70g butter
* 1 onion, peeled and cut into small dice
* 4 garlic cloves, finely minced
* ½ teaspoon Saffron strands
* 1 green zucchini, cut into medium dice
* 1 red bell peppers, remove seeds and cut into small dice
* 1 yellow bell peppers, remove seeds and cut into small dice.
* 3 tomatoes, cut into medium dice
* 100g Thin sliced dried chorizo sausage
* 50g parmesan / parmagianno
* Sea salt, if desired, I did not use any
* Freshly ground pepper, if desired, I did not use any
Method
1. Bring the fish stock to the boil and sit aside ready to add to the rice.
2. Preheat deep cast-iron pan
3. Heat oil in the pan, add garlic and sautè a minute or so to release the flavour of the garlic, but do not allow it to burn. Add half the butter
4. Add the red onion, bell peppers, and the saffron, stir for a few minutes so the vegetables soften.
5. Add the wine, and let it reduce slightly.
6. Add the rice and sautè for 2 - 3 minutes, making sure to cover it with the oil.
7. Start to add the fish stock in small batches, whilst keeping the heat medium. The rice will start to absorb the stock as it cooks. Keep stirring
8. Now add the tomato, whilst continually stirring and adding a little more fish stock. Keep stirring
9. Your risotto should take around 15 to 20 minutes to cook from the time you start adding stock
10. Around 5 minutes from the end of cooking, add the chorizo.
11. Simultaneously, pre-heat a separate saucepan or grill pan.
12. Add a little oil to the grill pan / sauce pan, and grill your prawns, squid and scallops. Prawns will be done once they are nice and evenly pink. squid should take around 1 minute of grilling on each side. Scallops in half that time.
13. slice the squid lengthwise into rings. leave the grilled prawns, squid, scallops aside
14. by now your risotto should be done. turn off heat, add the remainder of the butter and stir well.
15. garnish on top with the seafood.
16. grate your parmesan over the risotto. Season to taste with sea salt and freshly ground pepper.
another shot of the seafood risotto: