Seafood Risotto
Seafood Risotto
This dish is very easy to cook and you can also use the recipe as a base for cooking all kinds of risotto by simply replacing the seafood and clam/fish stock with vegetable or chicken.
Ingredients for 2 as main course:
3 tbsp butter
1 small onion, diced finely
2-4 garlic gloves, finely chopped
2 medium tomatoes, sliced into cubes
1/2 red pepper, sliced into small pieces
1 tbsp paprika
1 cup aborio/risotto rice
2 1/2 cups clam or fish stock
1 cup water as needed
1 boneless fish steak (salmon, trout, hake, cod, coley) cut into small pieces
1 cup shrimps
1 cup ocean pinks or just mixed seafood
1 tsp oregano
salt and pepper
Melt the butter, add the onion, paprika, peppers and tomatoes and cook for 2-3 minutes, then add the rice and stir so that the rice is coated with the butter. Then add the stock in 2-3 batches, stirring constantly as the rice absorbs the liquid. You do this so that the rice becomes mushy like a porridge which is typical for all risotto's.
After about 10-15 minutes (when the rice starts to get soft) add the seafood. Add water if needed, allowing the seafood to simmer for about 5 minutes. Finally, add the herbs and the garlic and season with salt and pepper.
Serve with fresh parmesan.
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