Seafood Risotto

Ingredients list for Seafood Risotto

• 7-8 Mussels
• 5-6 Scallops
• 12 medium Prawns (kolambi/jhinga)
• 1 cup Rice (surti kolam)
• 2 small Onions peeled
• 1 1/4 cups White wine
• 1 Bay leaf
• 1 sprigs Fresh thyme
• 4 tablespoons Olive oil
• 2 Shallots roughly chopped
• 1/2 stem Celery roughly chopped
• 1/2 medium Carrot roughly chopped
• 4 cloves Garlic roughly chopped
• 1/4 cup Thick cream
• 2 tablespoons Parmesan cheese grated
• 1 tablespoon Fresh parsley chopped
• For garnishing
• as required Parmesan cheese

Method

1. Clean mussels and scallops well and wash thoroughly. Pat dry. De-vein the prawns.
2. Reserve the heads and shells. Wash and pat dry. Roughly chop one onion and finely chop the other.
3. Put the mussles, one cup white wine, roughly chopped onion, bay leaf and thyme in a large pan. Cover and bring to a boil. Cook till the mussels open out. Remove mussels from the liquid and set aside to cool. Strain the liquid and keep aside. Heat two tablespoons of olive oil in a large pan and stir-fry prawns over high heat till they turn pink.
4. Drain and set aside. In the same oil add scallops and cook for two minutes. Drain and set aside. Add the prawns heads and shells and cook for two minutes crushing them as they are getting cooked. Drain and keep aside. Add shallots, celery, carrot and half the garlic and cook for two minutes.
5. Add the strained liquid and boil for fifteen minutes. Add one cup of water and bring to a boil and cook for a further ten minutes. Strain the liquid pressing the solids to extract as much flavour as possible. Add enough water to the strained liquid to make three and a half cups, bring to a boil and then simmer over low heat till required.
6. Heat remaining two tablespoons olive oil over medium heat in a large heavy bottomed pan. Add finely chopped onion and cook till soft and translucent. Add rice and remaining garlic and stir. Once the rice is completely coated with oil cook for two minutes and add the remaining white wine.
7. Cook over low heat, stirring continuously, till all the wine has been absorbed. Add the stock, half a cup at a time, cook stirring continuously till all the stock has been used up. Add cream and grated parmesan cheese and mix. Adjust seasoning and remove from heat.
8. Stir in the cooked mussels, scallops, prawns and chopped parsley. Serve hot garnished with parmesan shavings and lemon wedges.

Nutrition Info