Seafood Risotto
Ingredients
- 1 tbsp olive oil
- 25 g butter
- 1 large, whole shallot peeled and finely chopped
- 1 clove garlic peeled and grated
- 300 g arborio or risotto rice
- 75 ml dry white wine
- 600-700 ml hot vegetable stock
- 100 g petit pois frozen
- 300 g Frozen Cooked Seafood Mix, defrosted, such as prawns, mussels, squid, etc
- 100 g Castle MacLellan Smoked Salmon Pate
- Half a bunch parsley roughly chopped
- Black pepper
Instructions
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Heat oil and butter in a large saucepan and fry the shallot gently until softened but not browned.
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Add the garlic and rice and stir well to coat the grains in the butter and oil, then pour in the wine and continue to stir until absorbed.
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Gradually add the hot stock a little at a time, stirring continuously.
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After about 10 minutes add the peas and seafood mix.
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Stir in the smoked salmon pate and continue to gradually add the stock until a thick and creamy consistency is reached. This should take about 20 minutes in total.
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Stir through the chopped parsley
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Season to taste with black pepper and serve straight away.
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Tips: To add a citrusy note to the risotto, stir in the grated rind of 1 lemon together with the garlic and rice, and add a squeeze of lemon juice to taste towards the end of cooking.