Recipe: Seafood Risotto
Risotto is a Northern Italy rice dish where short-grain rice is abundant and plentiful. It came about when Valerius, a young apprentice, was put in charge of making the stained-glass windows of Cathedral Duomo Di Milano. The townspeople had made fun of the young apprentice when he worked, crediting the saffron herb for the colourful artwork.
As revenge, he added excessive amounts of saffron to the rice. He thought his work would ruin the celebrations, but who would have thought that it would receive such great reviews that risotto became a culinary icon?
The rice dish is actually a simple one. Risotto can be served as an appetiser or as a main dish. It is usually cooked with broth until a creamy-like texture is formed. The preferred choice of rice for risotto is Arborio, a large grain superfine rice due to its ability to absorb the broth without overcooking.
Seafood risotto is a flavourful and sweet dish which encompasses the freshness of seafood and the creamy rice. The rich taste of risotto spread from Italy to all parts of the world.
Servings: 6 pax
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- 750 ml of clam broth
- 360 ml of water
- 2 tablespoons of extra virgin olive oil
- 1 small onion, finely chopped
- Salt and pepper, to taste
- 270g of arborio rice
- A pinch of saffron
- 120 ml of dry white wine
- 1 tablespoon of unsalted butter
- 1 shallot, minced
- 230 g of cooked shrimp
- 230 g of lump crab meat
- 2 tablespoons of chopped parsley
- 65 g of parmesan cheese (or mascarpone)
- Combine the clam broth and water and bring to a simmer in a medium saucepan. Keep the broth warm.
- Heat up olive oil in a large saucepan. Add in the onions, cook at medium heat and season with salt and pepper. Stir fry until onions are translucent.
- Add in the arborio rice and cook for a minute. Ensure rice is coated thoroughly. Crumble the saffron into white wine then add into the rice. Cook and stir constantly until wine has evaporated and absorbed into the rice.
- Add a cup of warm clam broth and cook the rice over medium heat. Remember to stir constantly until broth is absorbed. Continue to add ½ cup of clam broth at intervals and stirring constantly until the rice is perfectly cooked. A creamy, thick sauce should form. Season with salt and pepper to taste.
- Melt the butter, add shallots and cook until softened. Subsequently, add shrimp and crab meat. Stir well with parsley and parmesan cheese. Serve immediately.