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Рецепт Creamy Seafood Risotto
by Global Cookbook

Creamy Seafood Risotto
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Ингредиенты

  • 170 gm Risotto Rice
  • 3 Tbsp. Extra virgin olive oil
  • 1 x Clove Garlic, (Crushed)
  • 55 gm Mushrooms, (finely sliced)
  • 2 tsp Lemon Juice
  • 290 ml Fish Stock
  • 150 ml White Wine
  • 150 ml Water
  • 24 x Mussels
  • 24 x Venus Clams - or possibly fresh cockles
  • 24 x Fresh Shrimps - or possibly 8 Dublin Bay Prawns
  • 1 Tbsp. Minced Parsley
  • 1 Tbsp. Minced Fennel Leaf

Инструкции

  1. Cooking the Shellfish
  2. Wash and de-beard all the shellfish.
  3. Heat the water and wine in a wide based pan and tip in the mussels and clams.
  4. Shake over a high heat till the shells open (this will take seconds). Remove the shellfish.
  5. Take the meat from the shells.
  6. Pass the cooking liquor through a fine sieve and add in it to the fish stock.
  7. Peel the prawns.
  8. Making the Risotto
  9. Fry the onion and garlic in the oil till softened.
  10. Add in mushrooms and rice and stir till all rice is coated with oil.
  11. Add in some of the fish stock and lemon juice. Reduce the heat to simmer and gently cook the rice. Season lightly.
  12. Keep shaking the pan and adding a little more stock as it is needed. The risotto shouldn't be allowed to become dry or possibly to stick to the pan but should retain a creaminess about it.
  13. The whole process will take about 20 min. Keep testing the rice - it shouldn't be mushy. The grains should be hard without any hard white bits in the middle. When it is cooked the liquid will have almost been absorbed with a cream residue surrounding the rice.
  14. Stir fry the prawns in a little extra virgin olive oil till they turn pink.
  15. Add in cooked mussels and clams to heat through and stir in the minced herbs and cooked prawns. Adjust seasoning.
  16. Serve either with a sprinkling of herbs on top, or possibly, better still, with shavings of Parmesan cheese (a potato peeler does this quite well).