Seafood risotto

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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.

First published in 2015




Seafood risotto


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
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
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
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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