Seafood Risotto Recipe
In an authentic Italian risotto, such as Fish Risotto (Click here to see how to make Fish Risotto), the stock is added a ladleful at a time and fully absorbed before more is added. In this simpler version, the stock is added all at once and simmered gently until all the liquid has been absorbed.
- 2 oz (50 g) butter
- 1 onion, chopped
- 1 yellow pepper, cored, deseeded and chopped
- 1 red pepper, cored, deseeded and chopped
- 4 tomatoes, skinned, deseeded and chopped
- 12 oz (375g) cod, skinned and cut into bite-sized pieces
- 8 scallops, cleaned
- 8 oz (250 g) medium-grain rice
- 16 fl oz (475 ml) hot Fish Stock
- Salt and pepper
- 1 tablespoon finely chopped parsley, to garnish
- 2 tablespoons freshly grated Parmesan cheese, to serve
- Melt half of the butter in a saucepan, add the onion, yellow and red peppers and tomatoes and fry gently for 1 minute, stirring occasionally.
- Add the cod and scallops, and fry for a further 3 minutes. Transfer to a bowl and season to taste with salt and pepper. Cover and set aside.
- Melt the remaining butter in the pan, add the rice and fry for 3 minutes, stirring. Stir in the stock and one teaspoon salt. Bring to the boil, lower the heat and cover the pan. Simmer for 15 minutes until the rice is almost tender and the liquid has been absorbed.
- Gently stir in the cod mixture and heat for 2 minutes.
- Garnish the risotto with parsley, sprinkle with the Parmesan cheese and serve at once.