Ingredients
Seafood risotto
400g of risotto rice
900ml of fish stock
2 tbsp of olive oil
3 garlic cloves, peeled and crushed
1 onion, peeled and finely diced
1 sprig of fresh thyme
1 bay leaf
100ml of white wine
1 pinch of saffron
100g of cooked prawn, peeled
100g of mussels, cooked and shelled
4 scallops, sliced
75g of peas, cooked
1 tbsp of coriander, chopped
1 tbsp of tarragon, finely chopped
1 tbsp of chervil, chopped
1 tbsp of dill, chopped
50g of butter
50g of Parmesan, grated
salt & black pepper, freshly ground
Method
900ml of fish stock, warm through
In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
2 tbsp of olive oil
1 onion
3 garlic cloves
1 sprig of fresh thyme
1 bay leaf
Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
400g of risotto rice
100ml of white wine
1 pinch of saffron
Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
50g of Parmesan
salt & pepper