The second recipe up and I deliver to you my version of seafood risotto. Not many people I know have ever made risotto before. I had not even eaten it before, to be honest, but a few years ago I thought why not give it a go.
My risotto is probably not refined but in the past year I did try a risotto dish in a restaurant and it didn’t taste too far off my own so my risotto can’t be too bad. Cooking risotto does take quite a bit of time, anywhere between 45 minutes to an hour to be done properly, so patience and time are crucial. The reason it takes this long is for the rice to absorb all the stock and become more moist and dry as opposed to your risotto having excess stock, which is like a sauce with the rice.
I have defined my risotto dish from the first recipe I saw and the risotto box. The key to this dish is to make sure you continue to add stock to the pan so it doesn’t burn, add your own flavours so the risotto is not bland and taste the rice as you go along to judge when you need to stop adding stock to keep cooking it.
- Risotto rice
- Mixed herbs (substitute for your preferred herbs)
- White wine
- A lemon
- Mixed seafood (substitute for just prawns or mushrooms if you fancy that)
- Vegetable stock cube
- Olive oil
- I decide to cut the seafood mix into smaller pieces.
- Chop the onion finely and in a large frying over with the olive oil over a medium heat to cook the onions slowly until they are soft.
- When the onion is soft increase the heat and add the risotto rice. Add the same amount of rice, as there are onions. If it looks like there is a small amount of rice don’t worry the rice will expand. Add a little white wine too.
- Add water to cover completely cover the rice and include half a vegetable stock cube. Mix the stock cube into the water.
- Let the rice absorb all the stock.
- Add more water and continue to let the rice absorb the stock until the rice starts to become soft.
- As the rice becomes to cook through and the pan becomes drier add the seafood. The seafood will naturally release water and help stop the rice from burning the pan.
- Toss in some herbs for more flavour.
- Reduce the heat to low and let the dish simmer slowly.
- When all the stock has been absorbed your risotto is ready for serving.
Have you made Risotto before?
What you ingredients do you use?
No need for postcards, feel free to leave a comment…