This seafood risotto recipe is infused with a number of fresh herbs, imparting remarkable flavour into the risotto rice base. Shaun Rankin uses scallops, prawns and mussels to make up the risotto but you can use whatever seafood that is in season and you like. Serve this risotto alongside a salad for a delicious seafood supper.
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Heat the fish stock in a pan and keep warm
900ml of fish stock
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
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
100g of mussels
100g of cooked prawn
75g of peas
1 tbsp of coriander
1 tbsp of tarragon
1 tbsp of chervil
1 tbsp of dill
50g of butter
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
50g of Parmesan
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