Recipe

Risotto With Seafood Recipe

	Chefmeow / All my dishes 1 year, 2 months ago A lot of work goes into this but it is well worth it if you are a seafood fan. So many good flavors going on and so impressive on the platter. Enjoy Prep:10m Cook:30m Servings:6	Chefmeow
	main risotto fish fish seafood mussels shrimp herbs tomatoes onions

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Ingredients

2 teaspoons cooking oil

1 tablespoon freshly minced ginger

1 tablespoon freshly minced garlic

1 tablespoon coriander

1 small white onion diced

1/2 tablespoon lemongrass minced

2 pods crushed cardamom

1 teaspoon chili powder

1 teaspoon curry

1 cup short grain rice

6 cups chicken broth divided use

1 tablespoon butter

1/4 teaspoon turmeric

1 pinch saffron soaked in white wine

1/2 cup grated parmesan cheese

1/4 pound whitefish cut into cubes

8 shelled shrimp

4 mussels

2 sprigs basil

2 red chilies

Directions

Into a thick bottomed pan on high heat pour cooking oil.

Add ginger, garlic, coriander, onion, lemongrass, cardamom, chili powder and curry.

Allow to cook until fragrant about 20 seconds.

Reduce heat to medium then add rice and stir to coat well.

Add 1/2 cup chicken broth then melt in butter and cook 40 minutes on medium heat.

Add an additional 3-1/2 cups broth in 1/2 cup increments as it is absorbed by the rice.

While cooking taste and season with turmeric, more curry and saffron soaked in wine as needed.

When almost cooked add grated Parmesan and stir into rice.

In separate saucepan bring remaining 2 cups chicken broth to a boil and add the fish cubes.

When nearly cooked over medium heat add shrimp and mussels.

Cook lightly in boiling broth until mussel shells open.

Dish out risotto onto plates then place a portion of fish on each dish.

Garnish with basil and red chili quartered 2/3 down its length then spread out like flower petals.

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