Risotto is an Italian staple that has become a popular food worldwide. This dish made with rice cooked in a creamy broth is the most common way of cooking rice in Italy and often preferred over pasta in the northern regions. It is a simple, economical, versatile, and nutritious dish that can be served as a first course or a main dish. This recipe uses a variety of seafood which adds more nutrients and flavor to the dish. The key to getting a perfectly textured risotto is to let it sit for a bit before plating. This will let the rice absorb a little more liquid making the risotto creamy but not too soupy.
This recipe takes about 30 minutes to make. Serves 8.
• 2 cups of Arborio rice
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 6 tbsp butter
• 3 tbsp canola oil
• 1/2 cup of white wine
• 8 cups of chicken stock
• 2 cups of cod fillet, cubed
• 2 cups of calamari, cubed
• 2 cups of scallops
• 1 tbsp butter
• 1/2 cup of parmesan cheese
• 1 tbsp spring onion, chopped
• some lemon slices
In a wok over high heat, add oil, butter, and minced garlic.
Add cod fillets and quickly fry for about a minute or two.
Using a slotted spoon, scoop the fried fish cubes from the oil and place them in a shallow bowl.
Repeat the same procedure for the calamari and scallop.
Sprinkle some salt on the fried seafood and lightly mix.
In the same wok, sauté onion for a minute or two.
Add rice and stir-fry for a minute or two.
Pour in white wine and continue stir-frying for a minute.
Add a ladleful of chicken stock at a time while continuously stirring the rice. Reserve the last ladle of stock.
Add some salt, 1 tbsp of butter and parmesan cheese. Give it a quick stir.
Pour in the last ladle of chicken stock and stir for about a minute.
Add all the seafood in and stir for just a minute.
Serve risotto in a huge bowl garnished with spring onion on top and lemon slices on the side.
Ideas And Tips:
• Short-grain rice has high starch content and absorbs less liquid which is suitable to make a creamier risotto. Arborio which is used in this recipe is the most widely available risotto rice but you may use some other rice varieties such as Baldo, Calriso, Carnaroli or Vialone Nano.
• Always use boiling or hot stock. Using cold stock will lower the temperature and make the rice cook more slowly. The key is to always add one ladle of stock at a time while stirring. The rice will absorb the liquid and once there is almost no liquid in the pan, that is your indicator to add the next ladle of stock. Aside from evenly distributing the liquid, constant stirring also keeps the rice from sticking to the bottom of the pan.
• Toasting the rice adds a nutty flavor to the dish. It also prevents the rice from absorbing liquid too quickly which may result in uncooked rice.
• Do not wash the rice. Washing removes surface starch from the rice and this starch is essential to give risotto its creaminess.
• For a creamier finish, stir in butter and parmesan cheese to your risotto off the heat. It is also recommended to use cold butter.
• As you will be constantly stirring while cooking the risotto, it is recommended to use a pan that is not too shallow nor too deep.
images – https://www.youtube.com/watch?v=zRsZdPnllpM