SEAFOOD RISOTTO
INGREDIENTS
SEAFOOD
600-800g scampi (mediumsize with the shell on for grilling – save the heads for stock)
600-800g shrimp/prawns (medium-size with the shell on for grilling – save the heads for stock)
500-700g squid for the risotto
500-700g shrimp/prawns for the risotto (shelled – save the heads for stock)
STOCK
1-2 carrots
1 medium-size leek
2 medium-size onions
1 head of garlic
2 pieces of star anise
1-2 tomatoes
2-3tbsp oil
1-2tsp salt
water RISOTTO
50-75g butter
3-5 red onions (sliced)
1tsp saffron
500g Arborio rice
150ml white wine (optional)
1-2cups water
3-4cups stock
2-3tbsp oil
3-5tbsp murunga leaves
RECIPE
PREPARATION
These steps can be done overnight or hours ahead. Marinate the squid and shelled shrimp or prawns in salt and pepper. Marinate the scampi in chopped garlic, lemon, salt and pepper or a marinade of choice.
STOCK
Wash the prawn, shrimp or scampi heads and leave them to dry. Cut the carrots, onions, tomatoes and leek into chunks. Break the garlic into cloves. In a deep pan, heat the oil and add the dry spices. Toss until it’s fragrant. Add the heads and fry until they change colour. Then include the rest of the ingredients, add salt and top it up with water.
Bring to a boil, then lower the flame, cover the pan and simmer for two hours.
Fishbones, crabs, other types of shellfish, any vegetables and spices can be added to make the stock.
RISOTTO
Slice the squid into preferred sizes. Add 2-3 tablespoons of oil into the pan that will be used to make the risotto. Once the oil is heated, add the squid and shelled shrimp or prawns. (Remove and reserve any liquid that seeps from the seafood.) Fry them until they turn brown in places. Remove and set them aside.
Add the butter into the same pan. Once melted, add the onions and sauté them until they’re soft. Introduce the risotto rice and stir until it’s all coated with the butter. Pour in 150ml white wine or an equivalent amount of stock. Cook it on medium heat while stirring occasionally to ensure that the rice is well coated and then add the saffron.
Keep the stock and water in bowls, and use a ladle to spoon it onto the risotto rather than adding it with a cup.
Start grilling the scampi and shrimp.
The risotto should be cooked al dente. To achieve this, start by slowly ladling in stock and wait until the rice absorbs the liquid thoroughly. Taste it for texture before ladling in more stock. Repeat.
If you run out of stock, add ladles of water or alternate between stock and water. At the al dente stage, add the fried squid and shrimp or prawns, and some murunga leaves; stir through. Garnish the dish with grilled seafood and serve while hot.
This recipe serves three to five persons.