Seafood risotto

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

12 large (500g) un­cooked king prawns

¼ cup (60ml) olive oil

150g skin­less salmon fil­let, cut into 2cm cubes

2 (300g) squid hoods, cut into rings

1 litre (4 cups) fish or chicken stock

¼ tea­spoon saf­fron threads

30g but­ter

1 medium (150g) brown onion, chopped finely

2 cloves gar­lic, crushed

1½ cups (300g) ar­bo­rio rice ½ cup (125ml) white wine

1 ta­ble­spoon fresh dill leaves le­mon halves, to serve

1 Shell and de­vein prawns, leav­ing heads and tails in­tact.

2 Heat 1 ta­ble­spoon of the oil in a large deep fry­ing pan or large saucepan over medium-high heat. Cook the prawns un­til light golden brown on both sides and just cooked through. Trans­fer to a medium bowl; cover with foil to keep warm. Add an­other 1 ta­ble­spoon of the oil to the pan; cook the salmon and squid rings un­til slightly un­der­cooked. Add to the bowl with the prawns.

3 Mean­while, com­bine the stock and saf­fron in a medium saucepan over high heat. Bring just to the boil. Re­duce heat and sim­mer gen­tly.

4 Heat the but­ter and the re­main­ing oil in the same fry­ing pan over medium heat. Cook the onion and the gar­lic, stir­ring, for 5 min­utes or un­til they are soft. Add the rice; cook, stir­ring, for 2 to 3 min­utes or un­til the grains ap­pear slightly translu­cent. Add the wine; cook, stir­ring con­stantly, un­til the liq­uid is ab­sorbed. Add a ladle­ful, about ½ cup, of the hot stock. Stir gen­tly, just enough to en­sure the stock is evenly dis­trib­uted through the rice. Con­tinue to add the stock, a ladle­ful at a time, stir­ring con­stantly and al­low­ing the liq­uid to be ab­sorbed before adding the next ladle­ful. It should take about 20 min­utes, or un­til the rice is ten­der yet firm to the bite and the risotto is creamy. Re­move from the heat. Sea­son to taste with salt and ground white pep­per.

5 Add salmon and squid to the pan; stir through gen­tly. Top with prawns and scat­ter with dill and freshly ground black pep­per. Serve with le­mon. Not suit­able to freeze. Stock mix­ture suit­able to mi­crowave.

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