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Seafood Risotto


Instant Seafood Risotto, Restaurant Quality : 
seafood risotto 2Seafood restaurants are at an advantage over us mortals, as they have so many leftovers from which to make delicious stock. Until now that is. I used our new Aneto Seafood Cooking Base to make a risotto and it was SUPERB. AND it couldn't have been easier.

INGREDIENTS: for 6 people. Half a carton of the Seafood Aneto Cooking Base. 500g of prawns (any type, tail on or off ), some squid rings, maybe some mussels or some clams/pipis. You can even put in some flake fish if you wish...or even a can of tuna !! The secret is NOT in the seafood or the fish, but in the rice.
One large onion, six cloves of garlic, 3 tbsps tomato paste, 2 cups white wine, some saffron threads, salt and pepper. 3 cups of short grain rice, such as Arborio, or Paella Rice. Parsley to garnish.

METHOD:- In a blender, make a paste with the onion and garlic. Fry this gently for a few minutes in olive oil in a large frying pan or paella dish, until cooked through and translucent. Meanwhile in a steel pot, warm up the Aneto cooking base, the white wine and tomato paste, and throw in the saffron threads. Taste for seasoning and adjust. Bring to the boil and take off the heat.
Throw some more olive oil into the frying pan (about two tbsps), and add the rice to the pan, letting each grain of rice get covered in the hot oil and let fry together for a minute or so, taking care not to burn the rice grains. Then chuck in about half of the stock and stir about to ensure the rice is not stuck to the bottom of the pan. Make sure the heat is about medium and the rice and liquid is cooking but not boiling frantically. You could even cover the pan at this stage for about 6 to 7 minutes

You can either now do this the Spanish way and not stir the rice, but make sure that there is lots of liquid stock and the heat not too fierce from underneath, leaving it alone until the rice is done. Or you can do it the Italian way and stir the rice from time to time to incorportate the stock and encourage the stickiness inherent within the short rice grains which absorb the liquid upto three times their original weight. The idea is to end up with a rice dish that is not runny with liquid, but that has absorbed all the stock.
Keep adding the liquid when the previous amount has been absorbed. If you run out then add water and white wine mix. This will take about 20 minutes in total.

Towards the end of the cooking you throw in the seafood, and either cover it for a few minutes to cook through, or dig it in to the rice to allow it to cook that way. Do not over cook the seafood.

When the rice is done to your liking take it off the heat and let it sit for at least 10 minutes, covered with foil or newspaper. Garnish with chopped fresh parsley.

EAT WITH:- A green salad on the side. And for me an absolute MUST is Alioli, or Garlic Mayonnaise....If you can't make your own, then mash some garlic in a pestle and mortar with rock salt until a paste forms and mix that in to your bottled mayonnaise with a little white pepper and lemon juice.

SERVE WITH:- A nice Cab Sav, or a French Muscadet / Sancerre.