Decadent and easy seafood risotto
Every week I head to my local markets for my weekly shop and at each shop, I challenge myself to make one new dish that week. This particular week I spotted a pack of frozen marinara mix. I started dreaming of seafood risotto and let me tell you, the final product exceeded my expectations. The kids and I were so happy with the dish I wanted to share it with you.
This recipe is actually easier than it seems- don’t be freaked out by the whole home-made risotto thing, once you cook all your seafood you just need to do the rice, incorporate it all together and in no time you’ll have a hearty, rich and coming back for seconds dinner on the table. It’s also a great recipe as you can add whatever seafood you like, whether its white fish and no mussels or just prawns and squid, it’s all up to you.
Give it a try this week and let us know how you go! Remember to follow us at @rayne_ella on Instagram and Rayne Ella Lifestyle on Facebook.
- 2 cups dry white wine
- 1 pack seafood marinara (or any seafood you like)
- 1 ltr Fish or chicken stock
- 100g Butter
- Olive Oil
- 1 leek, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 packet tomato past or ½ cup of passata
- Chilli to garnish
- Place stock in a saucepan over medium-high heat. Bring to a very low simmer.
- Cook seafood in a knob of butter on high heat. If adding muscles, steam them in the white wine separately until just open. Set aside.
- Melt 40g butter with 1 tablespoon oil in a large, heavy-based frypan over medium heat.
- Add the leek until soft and see-through.
- Add garlic and rice and stir for 1-2 minutes to coat the grains. Add the 2 cups of white wine and stir until absorbed.
- Add a ladleful of hot stock and stir until absorbed. Continue adding stock, 1 ladleful at a time, stirring and making sure each is absorbed before adding the next. It’s important that you continue to stir the risotto. It will take about 20 minutes until rice is al dente (still a tiny but firm on the bite), you may not need all the stock. Stir in the seafood, remaining butter and tomato paste. Season and cook for 1 minute until heated through.
- Serve garnished with chilli and a dash of olive oil.
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