Explore the delicious flavours of the Mediterranean with our latest dish – Seafood Risotto. This classic recipe brings together perfectly cooked rice with a mix of seafood, fragrant herbs, and a touch of olive oil. Join me in the kitchen as we make this tasty risotto, where each ingredient contributes to a fantastic taste. It’s a celebration of tasty ingredients and the joy of Mediterranean cooking. Enjoy your meal!”
Seafood Risotto
Ingredients for 2 people:
350 g frozen shellfish
200 g risotto type rice
3 cloves of garlic, finely chopped or crashed
Chilli flakes to taste
Half a white onion
One-third glass of white wine
Fish stock (prepared with 1 lt of hot water, 1 small carrot, celery, and half an onion, including 1 small piece of frozen sea bass fillet and 1 small piece of frozen salmon or any fish of your liking)
Handful of cherry or plum tomatoes (optional)
Parsley
Olive oil
Salt and pepper to taste
Cooking Instructions:
Prepare the fish stock earlier with the carrot, onion, celery, bay leaf, sea bass fillet, and salmon.
Pour a generous portion of olive oil into a pot and add the chopped garlic, chilli flakes, and your seafood selection, including the fish from the stock you made earlier. Once any remaining water has evaporated, add the wine. Let the alcohol evaporate, keeping the heat on medium to high, and add a little pepper to taste.
After a few minutes, pour everything into a bowl with a drainer to separate the liquid from the fish. Place the pot back on the hob, add a little olive oil, finely chop the other half of the onion, and add the rice without rinsing it to keep it starchy.
Toast the rice for a couple of minutes until it absorbs the oil and any liquid, then pour in the liquid from the fish you just drained and let it simmer. Once the rice absorbs this, start adding the fish stock a little at a time while keeping the temperature on low to medium.
Continue adding stock until the rice is al dente (almost cooked). Taste for salt before deciding if you need any. Add the fish and a few tomatoes if you wish, and cook for a couple more minutes. Once cooked, add parsley and a little olive oil if.
Keep some stock if you would like to adjust it or if you prefer a more liquid consistency.
Buon Appetito!
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Ciao if you like fish and you like rice this is your lucky day as I will be making a seafood risoto or risoto I fru diare as they say in Italy I’ll start by making a little stock first and I’ll show you what I do few ingredients to
Make some stock some celery which have roughly chopped already half an onion one bay leaf a small carrot and I’ve got a a piece of white fish this is a still frozen this is a SE bass and also a small piece of salmon which is uh um
Defrosted I’ve got 600 mL of hot boiling water which I will be adding and I will be cooking for two people is just Mrs tortellino and I tonight so that’ll be 200 gam of rice so I will be putting three times as much water so put the
Stock on a high heat on the hob and once it start boiling put the lid on and uh I’ll turn it down onto a simmering medium heat maybe number five out of nine for 10 to 15 minutes I’ll be using frozen fish today shellfish I got it out
Of the freezer this morning and uh I put it on the strainer and I want to get rid of all of the water so effectively by leaving it to the frost naturally I’ve got this water now I’ll put this with the stock anyway the reason why that and
I don’t cook it from Frozen is because I would want the fish to be fairly dry at some point and if it’s got water and D to evaporate it will be overcooking another war that pour a little olive oil maybe a little bit more than a little be a little bit uh um
Generous there in a pan I have already pre-sliced the other half of the onion very very finely that goes in I’ve got three cloves of GAC which I will be crashing in as well if you do not have a Gala Crusher um you can uh just do it by hand as long
As you do it nice and fine I will also be adding a little chili and these are chili flakes uh I have put them in this mag because Julie don’t particularly like it too hot so I can effectively measure it perfectly like this put the onion and the garlic on the
Hob on a fairly high temperature and after a minute or so add the Fish ensure that the gall doesn’t get stuck to the bottom and uh Burns because otherwise you’ll get a very bitter taste although it’s fully drained the fish will still be releasing some water so what I’ll do next I’ll wait until all of the water has gone and then I’ll be
Adding some wine see if you look there is some water here and uh I will wait until that is totally gone having a Fish facial faal Fish facial okay we are there there is no more water and it’s beginning to get stuck to the bottom which is a good sign
This is when we add the wine I’ve got here a third of a glass of wine white wine turn the temperature up and um allow for the alcohol to evaporate it should take less than a minute I will leave uh any salt until the end but at this stage I will just
Add a little pepper the reason why I’m not salting is because I’ve got some salmon in my stock and uh inherently it’s quite salty so I want to make sure that uh I can regulate it at the end so my stock has been uh boing away and I’m happy that uh it’s
Ready I’ll go and fish boom boom fish out the fish from the water and uh I will be adding it to my um other fish in there and I’ll put the lid on to keep the heat in there Mash your fish so that it uh is mixed with the
Rest reason why I do this by the way is because um frozen fish is uh not as tasty clearly as uh fresh fish and by adding a little salmon and a little um in this particular case Bast C Bast but you can also use cat it makes it more
Powerful and and really enhances the flavor I think it’s a very good compromise I would agree taste lovely great I’ll turn it off and uh I will be using the same pot from before the same uh bowl from before I should say and uh I will just uh pour it in
There add a little olive oil while the heat is off also add your rice get hold of the little water or juice that has dripped from your fish and add it as well leave the fish out at this stage turn the temperature up and um effectively what we’re doing we are
Going to be Browning the rice a little before we add any other ingredient with the help of a ladle pick up some of of your broth and uh initially maybe a couple and then the temperature down on a very low simmering point and effectively start mixing it and uh until it uh Cooks
Gradually as the rice get creamy add a little bit more and carry on I’m about to add a little bit more stock but what this effective does it allows the rice to absorb all of the lovely flavors from the fish and the stock you can see when it’s bubbling
Like this it’s when you can add the more stock a little tip do not be tempted to put all of the stock in and then on a high heat because what that will do will just evaporate your stock will evaporate very quickly and the rice will cook but
It won’t be the same but also you’re likely to run out of stock as you want your rice to absorb the stock slowly so it’s one of those dishes where you need to be patient I’m afraid if you want to get on with something else but do not go
Too far away you can always put the lid on turn it down even more and uh you can be away for I don’t know 3 4 minutes at a time and then come back and actually that will cook slightly quicker as well by the way do not even think about
Throwing away the vegetables I’m eating them as I’m cooking they’re delicious how are we doing near ready yeah it’s been um cooking for 15 minutes it’s a 2 minutes off is alent so at this point I will be now adding my fish are you sure it’s only 15 minutes
It feels like an hour I’m so hungry that’s you you’re always hungry and uh I will also be adding the tomatoes that I have chopped already this is a handful of of um um plam Tomatoes cherry tomatoes it’s optional I like it but I’m adding them at the end so that they keep
Their Shape you can see it’s a little bit dry so I’m going to pour a little bit more of my stock by the way I did run out of stock um so it will be 800 ml because I’ve actually added some hot water um so in my recipe I will quot one liter most
Probably and then we can have some left over after I’ve add the tomatoes I’ve put the lead on I’ll turn the heat off and I will leave it now to finish cooking in his own heat for the next 5 minutes great so after 5 minutes I will
Be adding a little parsley I’ve got here some uh Frozen parsley there is little video I produced a little while back on uh how I do my frozen parsley I’ll post it in the video and have a look if you like um again quantity to taste really
But um it is important that you add enough smells lovely good and uh I will be adding also a little olive oil obviously obviously and there you go and uh one last mix I know Julie you’re angry but two more minutes and uh what I’ll do I’ll put the
Lid back on literally for 6 seconds to ensure that the olive oil and the parley infuses the rice while we wait um do not wash your rice before you cook it because you want the starch from the rice to literally be in your water and that would be lovely and creamy so
Whatever you do please do not wash the rice I’m watching you I’ll come and get you if you do up aoro or um this was resoto rice I would definitely use a resoto rice and and is much creamier and rounded which is ideal for Roto and uh I will be serving next as
You will see there is a little stock left underneath which is ideal you want it to be nice and creamy but um if You’ got any stock left over you can always add it to it and uh make it a little bit more liquidy and having added the fish at the
End it retains its shape also its taste and um also the same applies with the tomatoes that’s one portion done and as always we’re going to be testing it next is that okay Julie yeah so I’ll get a little muscle a little prone and a little tomato W smells very fishy very
Nice m oh God it’s absolutely Divine as I said at the beginning if you like fish if you like rice you would love this really really good don’t know what else to say Julie I know what I’m going to say I’m going to be eating next yeah chaa for
Now thank you for watching I hope you enjoy the video and uh if you haven’t subscribed and you are enjoying my videos by mean please do subscribe and that’ll be great to do more in future bye you got one for Me