Serves: 4 main plates or 6 Starters.
Time to Make: 60min.
Risotto is a beloved Italian dish with many variations and a rich history that dates back centuries, originating from Italian Northern regions of Lombardy, Piedmont and Veneto. Here we will make our version of seafood risotto (prawn and squid), which can be served as a starter or a main.
INGREDIENTS
- 250 g x Squid (whole or rings)
- 150 g x Prawns
- 500 g x Arborio (risotto) rice
- 100 g x Peas (frozen)
- 100 g x Cheese or cream (double or sour)
- 50 g x Dill
- 150 ml x White wine
- 50 ml x Cooking oil
- 2 x Carrots
- 1 x Leek
- 2 x Bay leaves
- 1 x Stock cube (vegetable or fish)
- 4 cloves x Garlic
- 1 teaspoon x Turmeric
- 1 tablespoon x Mixed herbs
- 1 tablespoon x Tomato puree
- 1 teaspoon x Black pepper
- 2 teaspoons x Salt (or more if preferred)
METHOD
Step 1: Boil 1.5 litres of water together with 1 stock cube, 2 bay leaves, 1 tablespoon of turmeric and 1 tablespoon of mixed herbs, 2 teaspoons of salt and 150 ml of white wine. Once boiled, let it simmer on a low heat for 10 more minutes and set aside.
Step 2: Dice 1 leek and 2 carrots. Dice means to cut food into small blocks or dice using a sharp kitchen knife. Heat up 50 ml of cooking oil in the pan and add your diced vegetables. Cook for a few minutes.
Step 3: Dice 4 cloves of garlic and add it to the same pan of vegetable mix, prepared in step 2, to cook for another minute.
Step 4: Add 500 g of Arborio (risotto) rice to the same pan, prepared in steps 2 and 3, that has the vegetable mix, and mix it all well with a wooden spoon or a nonstick spatula. Let the rice heat up for a couple of minutes. Then add 1 tablespoon of tomato puree and mix it well.
Step 5: Add half of the stock liquid, prepared in step 1. Cook rice on a low-medium heat typically around 300–350°F or 150-180°C. Mix often, so that rice would not stick to the pot and cook evenly. While cooking, add the rest of the liquid stock bit by bit, letting rice to continue absorbing the liquid. The process should take 10-12 minutes.
Step 6: Chop 250 g of squid, mix it with 150 g of prawns, and add the mix to the same pan, prepared in step 5. Cook for another 7-10 minutes until the rice is ready. Check if the rice is cooked by tasting it. It should have a ‘bite’ sensation, but not feel crunchy.
Step 7: Add 30 g of chopped dill, 100 g of frozen peas, 1 teaspoon of pepper and 100 g of cheese or cream to the same pan, prepared in step 6, and mix it well. If lactose intolerant, add 50 ml of olive oil instead of 100 g of cream or cheese. More salt can also be added, if preferred. Turn off the heat and leave for 5 minutes before serving.
Chef’s TIP:
Two in One Dishes: The leftovers of risotto dish can be used to make arancini – rice balls, which are breadcrumbed, fried and served as a snack. Enjoy!
Chef My Day 