Recipe 78: This week it’s another tough one and i didn’t really have time to cook too much… but at least in the weekend i tried to treat myself.
So last weekend I prepared this nice Seafood Risotto, of course in a simplified version respect to the one that wants you to clean, cut all the fresh fish and to take the shells off from the seafood. I just bought a selection of seafood already clean and I add some king prawns, to make it more tasty! Anyway here in the supermarkets it’s very hard to find nice fresh fish. I need to go to Borough Market for a real food shopping!
The ingredients for 3/4 people are: 240gr of seafood selection, 140gr of king prawns, 300/400gr of rice, 1 glass of white wine, onion, garlic, 1 chilli, parsley and some spoons of tomato sauce.
Cut finely the onion, some garlic cloves and half of a red chili. Put all this in a pan with some oil and let it cook while you wash the seafood.
When the onion get goldish, add the fish, 2 or 3 spoons of tomato sauce, some salt and pepper and i also use to add some butter just to give more taste.
After a bit on the fire, pour 2 ladles of hot water (better if you had put some fish stock to boil in it or if you bought some fresh fish and you cooked it in there before) and let it cook for 15-20 minute. In the meantime you can put the rice to cook in a sauce pan with some boiling water.
When the water will be evaporated, you will have a nice sauce, but to make it even better add the last touch, a glass of white wine, mix it and wait until the sauce get a bit thick again.
Cut some parsley and when the rice is ready, add the sauce to the rice and serve it with the fresh parsley.
I wouldn’t put Parmesan on it… we normally don’t use it for pasta with fish, but if the rice it’s a bit dry and if you just used a little quantity of tomato sauce, i think could be nice to add a bit of lemon. Depend by your taste!
PS. Mamy, lo so tu questa ricetta non la facevi praticamente mai, ma io avevo una voglia di frutti di mare che ho tentato di trovare una ricettina facile facile per poter avere un bel risotto alla pescatora in poco tempo. Che te ne pare?