Seafood risotto

by Shaun Rankin
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servings4
45 minutes

Ingredients

Seafood risotto

  • 400g of risotto rice
  • 900ml of fish stock
  • 2 tbsp of olive oil
  • 3 garlic cloves, peeled and crushed
  • 1 onion, peeled and finely diced
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 100ml of white wine
  • 1 pinch of saffron
  • 100g of cooked prawn, peeled
  • 100g of mussels, cooked and shelled
  • 4 scallops, sliced
  • 75g of peas, cooked
  • 1 tbsp of coriander, chopped
  • 1 tbsp of tarragon, finely chopped
  • 1 tbsp of chervil, chopped
  • 1 tbsp of dill, chopped
  • 50g of butter
  • 50g of Parmesan, grated
  • salt
  • black pepper, freshly ground

Method

1
Heat the fish stock in a pan and keep warm
  • 900ml of fish stock
2
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
  • 1 onion
  • 3 garlic cloves
  • 1 sprig of fresh thyme
  • 1 bay leaf
3
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
4
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
  • 4 scallops
  • 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
5
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
  • 50g of Parmesan
  • salt
  • black pepper