I couldn’t think how to begin this post. So I asked Mr. J, “What can I say about risottos?”
“They’re full of rice,” he replied.
Yes. Yes, they are.
I usually have a lot to say about foods for which I feel great enthusiasm. And I love risottos. But oddly enough, I don’t have a lot of commentary about this dish. I can’t even remember where this recipe came from, but I don’t think it was a particularly gourmet source. I’ve adapted it slightly, although you could do a lot more with it – perhaps add more lemon-y zing, or if you have saffron threads, you could make it a cheery yellow. You could change the veges (in spring I want to try asparagus).
But for now, let’s just enjoy the moment and be grateful that risottos really are Full of Rice. Delicious Rice.
Winter Seafood Risotto for Two
1 Tbsp olive oil
½ onion, peeled and finely diced
1 carrot, finely chopped
1 stalk celery, finely chopped
1 cup Arborio rice
2 cups fish or chicken stock
½ cup white wine
finely grated zest of ½ a lemon
300-400g seafood of your choice (I used salmon, calamari, prawns and added
steamed mussels at the end)
2-3 Tbsp parmesan (shaved or shredded)
Heat the oil in a large frypan over medium heat. Add the onion, carrot and celery and cook for around 5 minutes, until the onion
softens. Add the rice and stir to try and coat all the rice in oil. Keep cooking, stirring occasionally, for a couple of minutes until the little grains turn mostly white. Add one cup of the (hot) stock and mix well. Bring to a gentle boil, then reduce the heat and let it simmer, uncovered. As the liquid evaporates, keep topping it up with the wine and stock, about ¾ cup at a time.
When all the liquid has been added, and has evaporated (this will take about 20 minutes), the rice should be tender and yummy!
I actually quickly sautéed the seafood in a separate pan, but if you were desperate to keep dishes down, you could just cook it in the risotto pan – add it 5-10 minutes before the end of the cooking time. Mix the cooked seafood through the risotto gently. Stir the parmesan through, or just use it to garnish, depending on your preference.
