Seafood Risotto

Risotto is a popular Italian rice dish. Usually made with starchy short grain Arborio or Risotto rice. Like Payella the rice is cooked in a stock made with meat, fish or vegetables. It will taste as good as the stock, so taste the stock and bring it up to your liking.

There are many versions of risotto, here is my version with seafood:

2 servings

Ingredients:

• Risotto rice 1 cup
• King prawn 1 cup
• Boneless fish cut into small pieces 1 cup
• Stock 6 cups (I used 6 Knorr veg stock pots in 6 cups of hot water)
• Olive oil 1 tbsp
• Parmesan cheese 2 tbsp
• Saffron 1 pinch
• Butter 2 tsp
• Onion > cut 1 cup
• Garlic 2 cloves > sliced

Making:

• Fry the fish in oil for 2 minutes and set aside.
• Fry onion and garlic in oil for 2 mins
• Add rice and coat with oil
• Add stock
• Bring to boil while stirring
• Turn the heat way down low
• Cover and simmer for 10 minutes
• After 10 minutes, add the Parmesan cheese and give it a stir and simmer for another 10 minutes.
• Add the prawn and fried fish 
• Gently mix them with the rice and cook for about 2 minutes
• Turn off the heat

Serving:

On the serving plate drizzle with some melted butter (1 tsp), sprinkle some grated Parmesan and garnish with some dill, basil, chives or coriander leaves.