Wednesday, 9 November 2011

Seafood Risotto

In France, my mother and I took turns to cook. By "took turns", I mean I made one meal, and helped her prepare all the other meals. I would have cooked again, except we had eyes bigger than stomachs and what was meant to just be either lunch or dinner ended up doing two meals. I'm surprised we managed to get the fridge as empty as we did when we came back to London.

While Cordes is beautiful, it is inland which makes the cost of fish near prohibitively expensive. However, I was hell bent on making this for her as I'd made it a couple of nights earlier and had surprised myself by how nice it was. So, frozen fish it was. I'd obviously recommend using fresh fish if you make this yourself, but frozen will certainly do! If you do use frozen fish, thaw the salmon before cooking, but keep the remaining seafood frozen.

Ingredients (serves 4):
125g carnaroli risotto rice
1 small onion
2 cloves garlic
75g broad beans
100g king prawns
250g salmon fillet
450ml chicken stock
125ml white wine
1 tbsp fresh tarragon
50g parmesan

Finely chop the onion and thinly slice the garlic. Fry the onion in a little olive oil until translucent then add the garlic and rice and cook for a further minute. Add a third of the chicken stock and reduce over a low heat. Try to stir as little as possible, but whenever the rice is on the verge of sticking, add a little more stock. If your salmon has skin on it, remove the skin then cut into 1cm slices. When you've used about 2/3rd of the stock, add the wine and reduce this down too. 

Finally, add the last of the stock with the broad beans, salmon, prawns and mussels and cover over for 5-10 minutes while they cook and the last of the liquid is absorbed. Don't let it dry out entirely though - risotto should be faintly soup-y. Taste the risotto rice to check that it is cooked. If it is, roughly chop the tarragon and stir into the risotto with 3/4 of the parmesan and serve onto plates. If not, add a little extra water to keep the risotto moist and cook for a further 5 minutes or so until cooked. Once served up, drizzle with a little olive oil and sprinkle over the remaining parmesan.

1 comment:

  1. Wow, totally making this this week! Looks scrummie.