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Seafood Risotto
This seafood risotto is something very special. You can use a mixture of seafood (fish, mussels, clams, prawns, squid etc). You can purchase fish stock from the supermarket to make this risotto or make your own stock. Serves 4.
Difficulty
Cost
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Ingredients
For 4 people (
)
- 6.25 fish stock (homemade or store bought)
- 1.4 ounce butter
- 1 large onion,finely chopped
- 1.5 cups arborio rice
- 1.5 cups white wine
- 1 large tomato, finely chopped
- 1 bay leaf
- 1 sprig of fresh parsley, finely chopped
- 1 large carrot, finely chopped
- 1 medium green prawns
- 1 black mussels
Directions
- Heat 1 oz of the butter in a large saucepan. Add the carrots, tomatoes, bay leaf and parsley. Bring to the boil and cook for about 5 minutes or until the vegetables are soft. Add the fish, mussels and prawns and bring back to the boil.
- Simmer for 10 minutes, then add the rice to the pan and stir gently fro 2 minutes to coat the grains. Add the wine and fish stock. Stir and allow for most of the liquid to evaporate.
- Add the remaining fish stock , a little but at a time to the rice mixture . The amount of stock added should just cover the rice. Allow the rice to absorb the liquid before more is added. It will take about 20-25 minutes to cook.
- Remove from the heat and add the remaining butter on top.
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