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Heat the stock and keep as hot as possible.
In a separate pan heat the olive oil and butter, add the onions, garlic and fry slowly for about 15 minutes without colouring; add the rice and turn up the heat.
Allow the rice to lightly fry, keep stirring it to avoid it sticking to the bottom of your pan. When the rice looks translucent add the wine; keep stirring and enjoy the lovely aromas!
When the wine has cooked into the rice, add a ladle of hot stock. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring the creamy starch out of the rice.
Allow each ladleful to be absorbed before adding the next. Taste the rice to check it is cooked
Carry on adding stock until the rice is soft but with a slight bite. Check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
When you have added the last ladle of stock add your choice of seafood to the risotto. The mix of fish is entirely up to you. Add any cooked fish fillets when the risotto is cooked so it does not break up when stirred
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for a few minutes. This is the most important part of making the perfect risotto, as it ensures a rich, creamy texture
When you're ready to serve, sprinkle with seeds
- Seafood Ingredients:
- 2 pints stock (preferably fish or if not vegetable)
- A 400g selection of your favourite Cornish seafood or 400g of mixed raw (or cooked if left over) seafood to your taste (prawns, squid, white fish, mussels, clams, smoked haddock)
- Other Ingredients:
- 1 knob of butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 400g/14oz risotto rice
- 2 glasses of dry white wine
- Sea salt and freshly ground black pepper
- 100g butter
- 125g freshly grated Parmesan cheese
- 1 handful of seeds
Publication Date: January 28, 2015.