Crab Stock Seafood Risotto

Serves

2-4 people depending on how much seafood is used

Ingredients

  • 210g vialone nano or carnaroli rice (substitute arborio if not available)
  • 500g The Stock Merchant Sustainable Crab Stock, hot
  • 1 small onion or shallot, finely diced
  • 1 clove garlic, finely minced (only if you like garlic)
  • 50-75 grams Pepe Saya cultured butter
  • Salt and pepper (you may not need the salt as the Crab Stock has a good amount of natural salt present)

Additions:

  • 1 pack Kinkawooka mussels and/or
  • 1 pack Cloudy Bay Clams and/or
  • 6-9 scallops, roe removed and/or
  • 100g Baby calamari and/or
  • 300g white fleshed fish fillets (like wild trevally, snapper, flathead etc – any yummy sustainable fish will work) and/or
  • 10-12 Australian medium prawns, deveined and heads removed and/or
  • Any other seafood that you fancy…
  • Chopped Italian parsley

Instructions

  1. Sweat the onions in Pepe Saya butter until translucent, do not let them brown.
  2. Heat the stock in a small saucepan.
  3. Add the risotto rice to the onions and butter and stir until they start turning translucent.
  4. Add half of the hot stock and stir occasionally until absorbed (if you are using arborio you can add all stock at once and let simmer until almost absorbed, don’t over stir).
  5. Add the other half of the stock and stir occasionally.
  6. If using shellfish, throw in a pot with some butter and chopped parsley and cook until shellfish begin to open, set aside.
  7. If using scallops or white fleshed fish, fry in frying pan (non-stick works well). Try to do this at the end of the risotto cooking time so they’re still hot when you plate the meal.
  8. If using prawns and/or calamari, add to risotto at very end so they just cook through.
  9. Try the risotto rice when almost all liquid is absorbed. If too al dente, add a splash of hot water. Check seasoning. Add more butter if desired.
  10. Divide the risotto on the serving plate, and place fish and/or scallops and/or shellfish on top.
  11. Throw some more parsley over the dish and serve with a rich, buttery Chardonnay.

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