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Risotto With Seafood Recipe

Ingredients

How to make it

  • 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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The Cook

chefmeow Garland, TX

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