Follow Us on Facebook
Follow Us on TwitterSimple Seafood Risotto
You can use any seafood in any quantity in this dish depending upon your palette and budget – try it with the ingredients stated or alter to suit your taste; for a more economical alternative use a bag of our seafood cocktail.
Ingredients:
- Regal Blanched Mussels, defrosted
- Regal Salmon Fillet, skinned, boned & cubed
- Raw King Prawns, defrosted & peeled
- Roe Less Scallops, defrosted
- 2 tbsp Olive Oil
- 900ml Fish or Vegetable Stock
- 70g Butter
- 2 Shallots, finely chopped
- 2 Garlic Clove, finely chopped
- 350 g Arborio/Risotto Rice
- 120 ml Dry White Wine
- Handful Frozen Peas (optional)
- 25g Fresh Parmesan, grated
- Chopped Mint, Lemon Juice & Crème Fraiche (optional)
Method:
- Use some of the butter to gently fry the peas, prawns, salmon and scallops until cooked, add the mussels for the last few minutes and set to one side.
- Melt the remaining butter in a large pan and sweat the shallots and garlic until softened.Add the rice and stir for a couple of minutes to coat with the butter.
- Add the wine, stir and then remove from the heat and allow the rice to absorb the liquid.
- Return to the heat and add the stock one ladle at a time, allowing the liquid to absorb till “wet but not swimming” before adding the next ladle, stir occasionally.
- Continue adding the stock and cooking until the rice is al dente, add the seafood and peas, along with cooking liquid, for the last few minutes to warm through.
- Add the Parmesan to the rice, stir through with a good spoonful of crème fraiche (optional) and serve garnished with chopped fresh mint and a squeeze of lemon juice if desired.
If using our seafood cocktail, simply add at the last few minutes to warm through (as this is a ready to eat product)
Serves 4
