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
- 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.
- 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.
- 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).
- 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.