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.
Ingredients
- 6.25 oz of fish stock (homemade or store bought)
- 1.4 oz of butter
- 1 large onion, finely chopped
- 1.5 cups of arborio rice
- 1/2 cup of white wine
- 1 large tomato, finely chopped
- bay leaf
- 1 sprig of fresh parsley, finely chopped
- 1 large carrot, finely chopped
- medium green prawns
- black mussels
Cooking Instructions
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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