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Seafood Risotto

1 Litre Fish Stock                                                                                        4 Cups of Fish Stock

50g Butter                                                                                                   ¼ Cup of Butter

2 Shallots (chopped)                                                                                   2 Shallots (chopped)

2 Garlic Cloves (chopped)                                                                          2 Garlic Cloves (chopped)

350g Risotto Rice                                                                                       1 ¾ Cups Risotto Rice

150ml Dry White Wine                                                                                2/3 Cup of Dry White Wine

Pinch of Saffron                                                                                          Pinch of Saffron

400g Mixed prepared Seafood                                                                    2 Cups Mixed Prepared Seafood

2 Tablespoons Grated Parmesan Cheese                                                  1/8 Cup Grated Parmesan Cheese

Salt & Ground Black Pepper                                                                       Salt & Ground Black Pepper

2 Tablespoon Chopped Fresh Flat Leaf Parsley                                         1/8 Cup Chopped Fresh Flat leaf Parsley

Preparation : 5 Minutes                                                                        Cooking Time : 25 Minutes

  1. Pour the fish stock into a large saucepan. Bring it to the boil, then reduce the heat and keep it at a gentle simmer. The water needs to be hot when you add it to the rice.

  1. Melt the butter in a heavy bottomed saucepan, add the shallots and garlic, cover and cook over a low heat until soft but not coloured. Add the rice, stir well to coat the grains with the butter, then pour in the wine. Cook over a medium heat, stirring occasionally, until the wine has been absorbed by the rice.

  1. Add a ladleful of hot stock along with the saffron and cook, stirring continuously, until the liquid has been absorbed. Add the seafood and stir well. Continue to add the stock a ladleful at a time, waiting until each quantity has been absorbed before adding the next. ( this will take about 20 minutes ) until the rice is swollen and creamy but still al dente. ( it has a little bite in the middle).

  1. Vigorously mix the grated parmesan and season to taste, then sprinkle over the freshly chopped parsley and serve at once.

Variations:- If you prefer you can use prawns ( shrimps) or cubes of  fish such as cod, haddock and salmon in place of the seafood.

Cook’s Tip:- You must use Risotto Rice for this dish. You can buy Arborio or Carnaroli Risotto Rice  in any Italian Delicatessan or Large Supermarket.

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