Risotto alla Pescatora (Seafood Risotto) with Lemon and Dill

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Serves: 4
Preparation: 10 minutes
Cooking Time: 30 minutes

Pre-cooked selection of shell on muscles, squid rings and southern Thai king prawns.



Ingredients

  • 900ml fish stock
  • 50g Parmesan, finely grated
  • pinch of saffron
  • 2 handfuls of dill,
  • finely chopped
  • 1 lemon, juice and zest
  • 100ml white wine
  • 1 onion, finely chopped
  • 400g risotto rice
  • salt and pepper
  • olive oil
  • 2-3 packs of seafood selection, depending on how much fish you desire.

Method

  1. In a deep pan, heat a good glug of oil. Throw in the onion, and sweat gently for 10 minutes until soft.
  2. When the onion is soft, add all the rice to the pan, and mix together well. You want to make sure all the grains of rice are covered in the oil. Let the rice fry off for about 2 minutes.
  3. Keeping the pan on a low heat, add the wine, the saffron and a ladle of the fish stock. Stir continuously until the liquid is reduced and soaked into the rice. When this happens add another ladle of stock.
  4. Repeat the aforementioned process, until all of the stock has been used up. The risotto should have a good, creamy consistency and should not be dry. The rice should be plump and tender.
  5. At this stage, season with salt and pepper, and add the Parmesan, seafood selection and dill. Stir everything together, leaving on a low heat for 2 minutes to warm the seafood through.
  6. For the final finish, add the lemon and stir through the risotto.


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