This recipe saves my day quite often. I love seafood and so does my Aussie man. I also love creamy risotto. To combine these two favourites I created this seafood ristotto that I have served for our friends too. This risotto is difficult to blow. The secret of a good risotto is wine, in this case white wine. It creates the real Italian flavour that is hard to catch in any other way.
2-4 cloves of garlic
1 big onion
2-3 tbs fresh thyme (if you use dry one add only 1-2 tsp)
1/2 dl grated cheese (the best choice is Parmesan)
2-3 dl of white wine
3-4 dl chicken stock
3dl Arborio (risotto rice)
2 dl vegetables (frozen mix goes as well)
200g frozen seafood mix /or 100g frozen mussels, few crushed frozen squids, 100g frozen prawns
3-4 surimi sticks
2 dl cream (or light cream 15%)
salt and black pepper
1. Cook and glaze the onions in a saucepan.
2. Add the rice and cook them for a while.
3. Pour 1 1/2 dl of chicken stock and simmer the rice in low temperature.
4. Add 1 1/2 dl of white wine and keep on stiring. When the liquid has vaporized add 1 1/2 dl of chicken stock and 1 dl of cream. Add also thyme (chopped fresh thyme), salt and black pepper.
5. When teh rice starts to be cooked add seafood mix, cut surimi stick cubes and frozen vegetables. Add also the rest of the cream, grated cheese -Parmesan- a bit of white wine and a few spoonful of butter.
6. Try it and add some salt and pepper if needed.
Enjoy this lovely risotto with some white wine -Sylvaner for exmple. You can also make some variation by adding tomato paste to get tomatoy flavour or use crunchy parma/serrano ham instead of seafood. The last one is a good tip. Grill parma ham in the oven and in the end sprinkle it on the top of the risotto. Yummy!