Seafood Risotto

Denis Martel — Sun, 18 Apr 2010 14:12:42 +0000

This is an excellent recipe for risotto! It will warm you up.

It is easy to do but I would recommend reading the recipe a few times before you start cooking. There are several steps and some of them need to be done quickly.

Ingredients:

400 gr Monk fish, cut in 2 cm cubes
30 ml olive oil
50 ml butter
1 medium sliced onion
1 medium sliced carrot
1 sliced celery stalk
4 garlic cloves chopped
4 large tomatoes, seeds removed, and cut in cubes (or use one can of cubes tomatoes, including the juice)
15 ml tomato paste
75 ml brandy
250 ml white wine
250 chicken soup base
5 ml thyme
3 bay leaves
Salt and pepper from the mill
125 ml cream
50 ml butter
1 small chopped onion
500 ml Arborio rice
500 ml chicken soup base
250 gr large scallops, sliced in two
12 large shrimps, cut in 1 cm pieces (keep four large shrimps for decoration for when you will serve the risotto)

Method:

Roll the fish in flour
In a large pot, heat the oil and sauté the fish for 2 minutes
Remove the fish and add sliced onion, carrot and celery and sauté for 5 minutes
Add garlic, tomatoes, tomato paste and cook for 5 minutes
Add wine and brandy and let diminish by half
Add soup base, thyme and bay leaves and bring to a boil and let simmer for 15 minutes
Add cream and simmer an additional 5 minutes
Adjust seasonings and put on the side
In another pot, melt butter and cook chopped onion for 2 minutes
Add rice and mix for 1 minutes
Add 250 ml of liquid, alternating between the soup base and tomatoes base, stirring often until the liquid is absorbed each time (about every 3 minutes)
Add shrimps and scallops and cook another 5 minutes

Scallops – Let's Cook Together

Seafood Risotto