Italian seafood Risotto (c60-80min)

Name: How to cook Italian seafood Risotto (c60-80min) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Amanda Yu

Italian seafood Risotto (c60-80min)

Feature: #easy #cheap #economy Season: #all #summer #winter Type: #branch #dinner #lunch #specialoccasion #guest Nutrient: #carbs #protein Ingredient: #vegetable #seafood#fish Culture: #Italian #missfluffycooking Flavour: #salty, #savoury

Ingredient

Food ration :

4 servings

Cooking time :

80min

350 g

risotto rice (this is enough for 2 people and more for leftover for second day)

100 g

squid

200 g

or so of mussels (about 3-4 per person) (optional)

prawns (2-3 per person)

1-1.2 litres

hot veg or fish stock

100 ml

passata

Knob

butter

to taste

Salt

Cooking instructions

* Step 1

Cook squid and onion till soft.

* Step 2

Add rice and stir for 1-2 mins. Add wine and let it evaporate. Turn heat down to low. Add about 3/4 of the stock and passata. Cook on low stirring occasionally. After 10 mins, contiue stirring and add more stock as needed. repeat this few times, do not use stock in one go.(i also realise my rice is too soft, maybe can try not too soft)

* Step 3

Pan fry prawns in a separate pan until pink and cooked. Set aside. When stock absorbed and rice cooked add a knob of butter Stir well until creamy. put all the prawns in the rice apart from two to garnish, put some shredded palmeresan cheese. Serve with prawns on top and fresh parsley

* Step 4

Give some white wine and garlic sauce, salt makes a lot of different on the taste. I sometime put all things together, not really following the right order, but I tend to push seafood at the last, so it not over cooked.

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