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Sumptuous seafood risotto

Recipe from: 8/1/2002 12:00:00 AM

Ingredients 14
Servings 4
Time 40


  • 65
    olive oil
  • 2
    cloves garlic, crushed
  • 200
    hake fillets, cut into bite sized portions
  • 45
  • 200
    calamari rings
  • 200
    peeled shrimps or prawns
  • 1
    vegetable or fish stock
  • 1
    leek, rinsed and thinly sliced
  • 500
    rissoto (arborio) rice
  • Salt and freshly ground black pepper
  • 125
    dry white wine
  • 3
    tomatoes, chopped
  • 15
  • 30


Step 1: 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.
Step 2: Add remaining olive oil to pan. Add leeks and cook for 3-4 minutes, or 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.
Step 3: In a small saucepan, bring stock to the boil. Stir one 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. (You may not need to use all the stock, or you may require a little extra ? every risotto is slightly different.)
Step 4: Add tomatoes and cooked seafood. Remove saucepan from heat and gently stir in butter and chopped herbs. Season with salt and black pepper. Spoon into warm serving bowls and serve immediately.

Read more on: fish/seafood  |  sauté  |  slow cook

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