How to make Seafood Risotto-SK Khazana -
Seafood lovers will enjoy this – it’s so very flavourful and tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Clams (क्लैम्ज़ / तिस्रया), Small prawns (छोटे प्रॉन्स/ झींगे)
Cuisine : Italian
Course : Rice
You can also find more Rice recipes like Brinjal Pulao MBPS pulao Narangi Pulao Gur Ke Chawal
Seafood Risotto-SK Khazana Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Seafood Risotto-SK Khazana Recipe
Clams 8-10
Small prawns shelled and deveined 1/4 cup
Rawas fillets cut into cubes 2
Arborio rice 3/4 cup
Olive oil 1 tablespoon
Garlic finely chopped 1 tablespoon
Medium onion finely chopped 1
White wine 1/2 cup
Vegetable stock 3 cups
Salt to taste
Black pepper powder to taste
Parmesan cheese 50 grams
Fresh parsley chopped 1/2 tablespoon
Fresh parsley sprig to garnish
Method
Step 1
Heat olive oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion and sauté till translucent.
Step 2
Add Arborio rice and mix well. Add white wine, mix well and cook for 1-2 minutes.
Step 3
Add clams, mix and cook till they start opening up. Add 1½ cups vegetable stock, stir to mix and cook for 20-25 minutes.
Step 4
Add prawns, rawas, salt and remaining stock and mix well. Cook till everything is well cooked.
Step 5
Add pepper powder, grate in cheese, add parsley and mix well.
Step 6
Garnish with parsley sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
