Monday, 11 August 2014

Seafood Risotto

Whilst we were away I made this king prawn and crayfish tail risotto and it went down a treat! Despite losing a bowl of parmesan to the carpet and kitchen floor as the food was being served it was a hassle free dish and I guarantee instant gratification.


a generous knob of butter
1 small white onion, finely chopped
2/3 cloves of garlic, finely chopped (or use a grater for both ^^)
a handful of flat leaf parsley, save some for decoration too!
400g risotto rice
1 lemon
1.5 litres of fish stock
3tbsp brandy
250g king prawns
200g crayfish tails
salt and pepper
250ml cream
Freshly grated parmesan to serve

Don't be scared to shy away from other seafood, these were the ingredients I had in the fridge by chance but get creative and use what you have got. I also threw in a few cherry tomatoes and a tsp of chilli flakes. A little courgette wouldn't go a miss either!

Begin by melting the butter in a large pan big enough so that everything will fit in eventually. Add your onion and fry it off for 3-4 minutes before adding the garlic, parsley and risotto rice.

Continuously stir your risotto whilst adding ladelful's of stock. Let the rice bubble away happily stirring all the while. Grate half the zest of your lemon and add it into the rice. When the liquid level is low in the pan add more stock and keep stirring. It is a labour of love but oh so worth it. At this point I added my handful of cherry tomatoes, brandy and king prawns because they were frozen.
Hold off a little while if they are fresh. Continue to add the fish stock and after about 20 minutes of this the rice should be softening up nicely. Add the crayfish tails (and prawns) and the juice of half the lemon. Finish off your stock if you have any left, add the cream and season well.

After another 5-10 minutes everything should be piping hot and deliciously creamy. Serve up with a sprinkling of parmesan, a little wedge of lemon and a scattering of parsley. Enjoy with a nice glass of white wine - sublime!



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