Easy Eats: Seafood Risotto
Risotto is one of those heart-warming dishes that everyone should know how to cook. It's perfect for this cold, autumnal weather we're having at the moment (in England obviously, I hear Australia is a different story). Today it's seafood risotto.
Serves 4, 3 if one of them is a greedy fatty. You know who you are...
Ingredients:
Risotto rice, 1.5 standard mug-fulls.
Seafood; mussels, squid, prawns. Use the FROZEN STUFF to save the bank balance and time.
Chorizo (preferably the wet one, but the packet sliced one works fine too.)
Dill
Creme fraiche
Larder:
Butter
1 glass White/red wine (red for whom for who colour doesn't matter. White for purists)
Chicken stock, make 1 litre but use only what you need. 2 OXO cubes/1 Knorr stockpot
1 Onion
Prep.
Par-boil your risotto rice for 5 minutes. This saves time and also produces a lighter risotto, rather than the stodgy one. Drain the rice off after this and set aside temporarily. Chop the onion finely and fry off in 1 generous amount of butter over a low-medium heat until translucent. Then add the rice, turning the heat right down. The rice should be white at this stage and you need only coat them in the onion and butter mixture. Now splash over a small glass of wine and let this cook off rapidly. Once the rice is starting to settle down and the wine has evaporated add the stock. Pour in 250 ml first and leave until this has evaporated. NEVER let the rice sit and stew, mix it around constantly. After the initial hit of stock, add it a ladle at a time, mixing it in nice and evenly. After 3-4 ladles, it should be a nice gloopy risotto consistency. Add more stock if you wish, but begin to taste if the rice is cooked or not at this stage. Add some chopped chorizo here and mix in, the colour and flavour should start mixing into the rice, staining it a nice Spanish orange. Then add the seafood; if frozen, just add to the pan. If fresh, use frozen next time you nana; no teacher's pet points for trying too hard and using fresh. Add a tbsp of creme fraiche and some chopped dill, mix in well and serve immediately. Try warming your bowls by filling them with boiling water and leaving for 2-3 minutes before emptying and adding the food. Keeps the food warmer for longer.
Hope you enjoy this one pot wonder. It's certainly something to keep on a post-it on the fridge door.
BenY
Serves 4, 3 if one of them is a greedy fatty. You know who you are...
Ingredients:
Risotto rice, 1.5 standard mug-fulls.
Seafood; mussels, squid, prawns. Use the FROZEN STUFF to save the bank balance and time.
Chorizo (preferably the wet one, but the packet sliced one works fine too.)
Dill
Creme fraiche
Larder:
Butter
1 glass White/red wine (red for whom for who colour doesn't matter. White for purists)
Chicken stock, make 1 litre but use only what you need. 2 OXO cubes/1 Knorr stockpot
1 Onion
Prep.
Par-boil your risotto rice for 5 minutes. This saves time and also produces a lighter risotto, rather than the stodgy one. Drain the rice off after this and set aside temporarily. Chop the onion finely and fry off in 1 generous amount of butter over a low-medium heat until translucent. Then add the rice, turning the heat right down. The rice should be white at this stage and you need only coat them in the onion and butter mixture. Now splash over a small glass of wine and let this cook off rapidly. Once the rice is starting to settle down and the wine has evaporated add the stock. Pour in 250 ml first and leave until this has evaporated. NEVER let the rice sit and stew, mix it around constantly. After the initial hit of stock, add it a ladle at a time, mixing it in nice and evenly. After 3-4 ladles, it should be a nice gloopy risotto consistency. Add more stock if you wish, but begin to taste if the rice is cooked or not at this stage. Add some chopped chorizo here and mix in, the colour and flavour should start mixing into the rice, staining it a nice Spanish orange. Then add the seafood; if frozen, just add to the pan. If fresh, use frozen next time you nana; no teacher's pet points for trying too hard and using fresh. Add a tbsp of creme fraiche and some chopped dill, mix in well and serve immediately. Try warming your bowls by filling them with boiling water and leaving for 2-3 minutes before emptying and adding the food. Keeps the food warmer for longer.
Hope you enjoy this one pot wonder. It's certainly something to keep on a post-it on the fridge door.
BenY
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