Archive for the ‘The Classics’ Category
Seafood Risotto Recipe
Posted on May 1, 2011 08:34:13 PM
I haven’t done risotto for a while, so why not resume the good habits again with this seafood risotto, only this time the routine is slightly different from typical risotto recipes.
But let’s go with order, the ingredients are for two people, and as seafood I used a ready selection of cooked mussels, squids, and king prawns.
4 tbsp extra-virgin olive oil
3-4 cloves of garlic
150gr of mixed cooked seafood
150gr risotto rice
Zest of half lemon
1 glass dry white wine
3-4 tbsp fresh parsley, chopped
1 cube fish stock
In a pan, heat the olive oil with the garlic, then add the seafood. Cook for 2-3 minutes on a medium heat, then add half of the wine and the lemon juice and keep on cooking. In the meantime, heat 150ml water in a second pan.
After about 10 minutes pour the cooking liquid that hasn’t evaporated in the second pan and add the fish stock as well. There’s no need to properly sieve the seafood, just tilt the pan holding the solid parts with the wooden spoon, so that some liquid will remain.
Add the rice to the pan with the seafood, set the heat to medium-high and pour the rest of the wine. From now on, this seafood risotto recipe will go ahead as usual. Start counting 17 minutes with the stopwatch. When the alcohol has evaporated, add a ladle of stock and keep on stirring gently, then add the next ladle when the liquid has almost completely evaporated. After about 15 minutes add the parsley and adjust with salt if necessary.
When ready, serve immediately, butter and Parmesan don’t go with this risotto seafood recipe.
