Seafood makes this simple dish come to life.
Prep Time: 20M
Cooking Time: 30M
Serves: Serves 8
- 2-3 tbsp olive oil
- 1lb (450g) shelled uncooked shrimp
- sea salt and freshly ground black pepper
- 1lb (450g) mixed white fish, such as monkfish, sea bass, and haddock, cut into bite-size pieces
- 16 scallops, cleaned
- 2 tbsp of butter
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 7 cups hot vegetable stock or light fish stock
- 11/2lb (675g) risotto rice
- 2 cups white wine
- 6 tomatoes, skinned and finely chopped
- large handful of flat-leaf parsley, finely chopped
- handful of fresh dill, finely chopped
- lemon wedges, to serve
- Heat 1 tbsp of the oil in a large, deep skillet, add the shrimp and a pinch of sea salt and freshly ground black pepper, and cook over medium-high heat for a couple of minutes or until they turn pink. Remove and set aside. Add the fish and a little more oil if needed and cook over medium heat for a couple of minutes or until the fish is opaque and cooked. Remove and set aside.
- Season the scallops with sea salt and freshly ground black pepper, add to the pan with a little more oil if needed, and cook for 2 minutes on each side or until opaque. Remove and set aside. Add 1 tbsp of butter to the pan, followed by the onion, and cook over low heat for 5-8 minutes or until soft. Add the garlic and cook for a few seconds. Meanwhile, put the hot stock in a large saucepan and bring to a low simmer.
- Add the rice to the skillet and stir well so it soaks up all the buttery juices. Season with sea salt and freshly ground black pepper, then pour in the wine and raise the heat a little. Allow to bubble for a few seconds while the alcohol evaporates. Start adding the stock a ladleful at a time, stirring until it has all been absorbed before adding more. Continue like this until the rice is cooked but still has a bite to it, about 20 minutes. You may have some stock left over or you may need to add a little bit more near the end.
- Stir in the tomatoes, return the shrimp, fish, and scallops to the pan, then stir in the herbs and remaining butter. Taste and season with salt and freshly ground pepper if needed, then serve with lemon wedges.
- Adding a little butter at the end promises a really creamy risotto, but you can leave it out if you're counting calories.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!