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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more Ingredients:
2 pints vegetable stock (made up-kept warm or hot) |
100 g butter, approx |
1 medium onion, finely chopped (add another if you like) |
1 garlic clove, crushed (minced garlic will be fine) |
500 g fish (prawns, calamari, mussels etc) |
spring onion (optional) |
white wine |
225 g arborio rice |
Directions:
1. prepare stock and keep warm/hot.
2. melt butter in big fry pan and add onions and garlic and cook about 5minutes.
3. add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
4. start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
5. keep doing this until all stock is used up, about 20-30 minutes.
6. add the seafood and cook about a further 3 minutes until heated through.
7. serve with chopped spring onions if desired.
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