Cart is empty Chef Tip:
The rice will keep absorbing liquid so make sure it is quite ‘loose’ when serving. As an alternate cooking method, you can half cook the risotto and finish off just before serving. To do this, modify step 3: Only add one or 2 ladles of stock but make sure the rice is still very al dente. Tip into a tray to cool down quickly. When you are ready put the half-cooked rice back into a pot and continue with the recipe.
INGREDIENTS:
- 1small or ½ large Onion, finely chopped
- 1clove garlic, minced
- 1tbsp Olive oil
- 1tbsp Butter
- 400g Arborio rice
- ½ cup Dry white wine
- 2 tablespoons grated Parmesan
- 100ml cream
- 2 tubs x 750ml Dr Broth Roast chicken broth
- 12 half-shell mussels
- 120g cleaned calamari tubes and tentacles
- 500g headless and deveined pink Prawns
- Salt and pepper to taste
- Chopped parsley/dill/fennel and grated lemon zest to finish
- Prepare your ingredients. First peel the prawns and keep the shells. Thaw the other seafood and keep it aside. Heat the broth and add the prawn shells. Infuse by simmering for a few minutes and strain, discard the shells. Keep the stock warm.
- Heat the butter and oil in a heavy based pot or pan, add the garlic, cook until fragrant and add the chopped onion, sauté until the onions are translucent.
- Add the rice and stir and cook for a few minutes on medium heat until the rice is coated with the butter and oil. Add the wine and simmer until most of it has evaporated.
- Now add the hot stock one ladle at a time, stirring continuously until the stock has been absorbed.
- Keep adding stock until the rice is soft but still al dente. Add the cheese.
- At this stage, heat some oil and butter in a pan and sauté the seafood. Season with salt and pepper and add a squeeze of lemon. Add this to the rice, add a splash of cream, season with salt, pepper, herbs and lemon zest and serve immediately.
