Pasta, Noodles and Rice Recipes - Seafood Risotto Recipe

Ingredients

Serve 4

• 1 liter/1 3/4 pints Fish, Chicken or Vegetable Stock

• good pinch of saffron threads

• 125 g/4 oz butter

• 2 tablespoons olive oil

• 3 shallots, chopped

• 1 garlic clove, chopped

• 300 g/10 oz arborio or carnaroli rice

• 125 g/4 oz small scallops, removed from their shells

• 125 g/4 oz prepared squid, cut into rings

• 125 g/4 oz cooked peeled prawns

• 2 tablespoons roughly chopped flat leaf parsley

• 75 ml/3 fl oz white wine or dry vermouth

• 125 g/4 oz Parmesan cheese, freshly grated

• salt and pepper

---

Method:

1. Place the stock and saffron in a saucepan and simmer gently. Melt half of the butter and the oil in another saucepan, add the shallots and garlic, and sauté for 5 minutes, but do not brown.

2. Add the rice and mix well to coat each grain with the butter and oil. Add enough of the stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

3. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

4. When half of the stock has been incorporated, add the scallops, squid and prawns, turn the heat up a little and continue to add the stock by the ladle; stir carefully so as not to break up the seafood.

5. When all the stock has been absorbed, add the parsley, the remaining butter, white wine or vermouth, and half of the Parmesan, and season with salt and pepper. Stir well.

6. Serve garnished with the remaining Parmesan.