Sumptuous seafood risotto

True Love
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

15.00 ml fresh chillies — 573
2.00 garlic — cloves, crushed
200.00 g hake — fillet, chopped
45.00 ml flour
200.00 g calamari — rings
200.00 g shrimps — or prawns, peeled
1.00 Litres stock — vegeatble or fish
1.00 leeks — rinsed, thinly sliced
500.00 ml risotto rice
0.00 sea salt and freshly ground black pepper
125.00 ml wine — dry white
3.00 tomatoes
15.00 ml butter
30.00 ml fresh chives
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Method:

Heat half the olive oil in a large, heavy-based saucepan.
Add garlic and cook gently without browning for 20-30 seconds.
Toss hake pieces in flour and add to saucepan with calamari and shrimps. Season lightly.
Increase heat and cook until fish turns opaque.
Remove from pan and set aside.
Add remaining olive oil to pan.
Add leeks and cook for 3-4 minutes until softened but not browned.
Add rice and reduce heat.
Season with salt and pepper, stirring briefly to coat rice thoroughly
Add white wine, increase heat and cook, stirring until all liquid has been absorbed.
In a small saucepan bring stock to the boil.
Stir 1 ladleful of stock to rice and cook over moderate heat, stirring continuously.
When stock has been absorbed, stir in another ladleful.
Repeat for 20 minutes until all stock has been added and rice is al dente.
Note: you may not need to use all the stock, or you may require a little extra – every risotto is slightly different.
Add tomatoes and cooked seafood. Remove saucepan from heat and gently stir in butter and chopped herbs.
Season with salt and black pepper and serve immediately in warm bowls.



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