Seafood risotto

1 servings

Ingredients

QuantityIngredient
12Raw langoustines in their shells
litreWater
350millilitresDry white wine
1Carrot; chopped
1Onion; chopped
1Bouquet garni
1teaspoonSalt
1teaspoonPeppercorn
125millilitresWhite wine vinegar
200gramsPrepared squid; tentacles whole,
; the pouch cut into
; rings
8Shelled scallops
250millilitresWhipping cream
125gramsPeeled cooked prawns
1tablespoonOlive oil
20gramsButter
Mirepoix of 30g mixed chopped onion; carrot and celery
50millilitresBrandy
1tablespoonTomato puree
1Ripe tomato; chopped
1Clove garlic; crushed
litreFish stock
1Bouquet garni
Salt and freshly ground pepper
2tablespoonsOlive oil
1smallOnion; finely chopped
200gramsRisotto rice; (arborio)
50millilitresDry white wine
50millilitresCreme fraiche
2tablespoonsFreshly grated parmesan cheese
Curls of parmesan cheese.

Directions

COURT BOUILLON

SEAFOOD STOCK

RISOTTO

GARNISH

Court bouillon: Put all ingredients, except the vinegar, in a pan. Bring to the boil and simmer uncovered for 15 minutes. Add the vinegar, simmer for a further 5 minutes, strain and cool. Poach the langoustine in the court bouillon for 7-8 minutes, cool in the liquid. Remove the head and shells, set the langoustine to one side. Coarsely crush the heads and shells.

Seafood stock: Heat the oil and saut‚ the crushed heads and shells with the mirepoix. Deglaze with a little langoustine stock and the cognac. Add the tomato puree and cook for 1 minute. Add the tomato and garlic and cook for 2 minutes. Pour on the fish stock, add the bouquet garni and simmer to reduce to 1¼ litres. Strain and season lightly. Return 900ml to the pan and keep hot. Pour the remaining stock into another pan and reserve.

Risotto: Heat the oil in a wide pan, add the onion and cook until transparent. Add the rice and fry for 1-2 minutes until coated with oil.

Add 150ml of the hot seafood stock, stirring well, and bubble gently until the stock is almost absorbed.

Repeat adding 150ml of stock at a time. Total cooking time will be approx 2-25 minutes until the rice is 'al dente' and the risotto is creamy in texture.

Meanwhile bring the remaining seafood stock to the boil, add the squid and scallops, poach gently for 3-5 minutes and lift them out with a slotted spoon. Reduce the stock by half and stir in the cream. Add all the seafood and heat through gently. Taste and season as necessary.

Stir the creme fraiche and parmesan into the risotto and season to taste.

To serve, mound the risotto into the centre of warm soup plates. Surround with the seafood and sauce.

Garnish the rice with curls of parmesan and serve immediately.

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Carlton Food Network

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