After the #i8this challenge, I felt the need for a little treat. One of my favourite dishes is risotto and every time I make it I like to make little changes. Whatever I did this time, made this dish the best I ever had! It was so good I just had to share! Happy cooking!
Ingredients
1l Fish stock
50g Butter
1-2 Shallots, chopped
2 cloves Garlic, crushed
2 cloves Garlic, crushed
1 Leek diced
250g Risotto rice, I use arborio
75ml Dry white wine
100g Prawns
3-4 Squid
100g Prawns
3-4 Squid
85g Marscapone cheese
50g Parmesan
Parsley to dress
Method
Make up the stock as per instructions. If using your own stock, warm on the stove, but do not boil. Wash the prawns and squid, then chop the squid into rings and set aside.
Sweat the shallots, 1 clove garlic and leek in 30g butter over a medium heat - do not colour.
Lower the heat then add the rice and coat in the butter. Add the wine, stir through and cook for a couple of minutes. Add the stock, a ladel at a time, waiting until all the liquid is absorbed before adding the next ladel. Keep going until the rice is cooked, but not too soft.
To cook the scallops, add the remaining butter to a separate pan with 1 clove garlic. Once the butter is hot add the scallops cooking once each side until slightly brown.
This is the bit where things get tricky. Have the mascarpone and Parmesan ready as you'll need to add them quickly! Add the prawns and then the squid, followed by the mascarpone & parmesan. Season with freshly ground black pepper stir through and leave on the heat until the prawns and squid are cooked. Be careful as you want your seafood just cooked and you do not want your squid to turn into rubber bands! It should just take a few minutes to cook, then serve straight away.
Dress with the parsley, add the scallops to the side, serve and enjoy!
Make up the stock as per instructions. If using your own stock, warm on the stove, but do not boil. Wash the prawns and squid, then chop the squid into rings and set aside.
Sweat the shallots, 1 clove garlic and leek in 30g butter over a medium heat - do not colour.
Lower the heat then add the rice and coat in the butter. Add the wine, stir through and cook for a couple of minutes. Add the stock, a ladel at a time, waiting until all the liquid is absorbed before adding the next ladel. Keep going until the rice is cooked, but not too soft.
To cook the scallops, add the remaining butter to a separate pan with 1 clove garlic. Once the butter is hot add the scallops cooking once each side until slightly brown.
This is the bit where things get tricky. Have the mascarpone and Parmesan ready as you'll need to add them quickly! Add the prawns and then the squid, followed by the mascarpone & parmesan. Season with freshly ground black pepper stir through and leave on the heat until the prawns and squid are cooked. Be careful as you want your seafood just cooked and you do not want your squid to turn into rubber bands! It should just take a few minutes to cook, then serve straight away.
Dress with the parsley, add the scallops to the side, serve and enjoy!
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