Seafood Risotto Ingredients: 1 Tablespoon Butter 2 Tablespoons Olive Oil 1 Onion, finely chopped 2 Garlic Cloves, finely chopped 1 Birds Eye Chilli, seeds removed & finely chopped 1 Cup Arborio Rice 1/3 Cup White Wine 1 Litre Vegetable Stock 1 Pinch Saffron Threads 100 grams Green Prawns 100 grams Scallops 1 Calamari Tube, scored and sliced into triangles* 1 Lemon, zest and juice** Salt and Pepper to taste Method: 1) Heat butter and oil in a heavy based saucepan or a risotto dish over a medium heat 2) In a separate sauce pan bring the stock & saffron to a rolling boil 3) Add onions to butter and sauté until soft and translucent, approximately 5 minutes 4) Add garlic and chilli and cook for a minute or until fragrant 5) Add arborio rice and cook until the colour has changed from opaque to slightly golden, approximately 5 minutes 6) Add wine, cooking until absorbed 7) Add stock, one ladle at a time, stirring constantly until absorbed before adding the next ladle 8) Repeat step seven (7) until there is only one ladle of stock left 9) Add prawns, calamari, lemon juice and zest with the last ladle of stock, stirring to combine and cooking until stock is absorbed, remove from heat and allow to rest. Season with salt and pepper to taste. 10) Bring a non-stick frypan to a high heat and sear scallops, approximately 1 minute per side 11) Serve risotto with scallops and drizzle lightly with olive oil, enjoy with a Pinot Grigio Tips: * See my Salt and Schezuan Calamari recipe for the method ** The juice of one lemon is the equivalent of three (3) tablespoons
Posted on: Mon, 19 Jan 2015 10:40:15 +0000
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