If you ask, “Who likes rice?”, you bet both my hands will shoot up immediately! I LOVE rice. I was brought up eating rice, 3 times a day. So, I continue to love rice, but not 3 times a day any more. I still eat rice for lunch and dinner most of the time. But I don’t mind skipping a day without rice if I have to, especially when on holiday somewhere.
For a long time, I was intrigued by risotto. Each time I see it in cookbooks, it just reminds me of rice porridge which is my favourite. It always looks very difficult to cook. I mean time consuming. But then when my Canadian friend was here the other week, I decided to take up the challenge to cook seafood risotto as she loves seafood. I cooked it for dinner. Everyone loved it….*big smiles*.
Actually it is very easy to cook risotto. Only that it’s time consuming as you have to stand there and keep stirring until it’s cooked. That takes about 30 minutes. But it’s worth all the effort and time. It’s really delicious. It tastes smooth and very flavourful.
To cook risotto, the most important is the type of rice. It has to be short grained rice. There may be different types of risotto rice. Since there’s the word ‘risotto’ written on this packet, I just went for it. It’s also the only type of risotto rice at Asda. So I really have no other choice. Save me thinking hard which one to choose…..*wink*.
This is the first time I used saffron. I used the Schwartz brand which I find it a good brand as I have used other spices by this company. It is a reddish golden threadlike spice. It is known to have amazing medicinal value and health benefits. It is the most expensive spice by weight and so it’s named the golden spice. Here I used it mainly for the colour. You don’t need a lot, just a few strands will do.
1 handful of herbs
740g mixed seafood
300g wild Alaskan salmon
You can buy ready seafood mix in supermarket in the frozen section. It’s so convenient. I used 2 packets here.
To make it even more nutritious, I added wild Alaskan salmon. I bought the frozen ones, too. I have a lot of salmon recipes in my Recipe section.
1 & 1/2 C white wine
5 & 1/2 C water
2 pieces of fish stock
This stock is the trick. It adds such beautiful flavour and taste to the risotto. Just put all Ingredients B into a pot and bring it to boil while you cook the rice. You can also make your own fish stock. Just keep the fish bones to boil for stock especially if you make fish balls.
1 big onion
4 pieces garlic
400g arborio rice
a few pieces of saffron threads
Heat up the butter and oil in a pot or frying pan. Add the chopped garlic and onions. Fry until fragrant.
Add the rice and saffron. Stir for a while.
Add the fish stock 1 cup at a time. Keep stirring until the liquid is absorbed. Add another cup. Keep doing this until the rice is cooked. It takes about 30 minutes. If you like it more soupy, just add more liquid to it. I like mine just as it is.
This is how my seafood risotto looks like, with a lot of seafood added. Adjust the taste according to your preference. My family doesn’t eat very salty so this is just perfect for us. When serving, sprinkle some chopped herbs over it. Enjoy!
The amount here is enough for 4-5 people. There was some leftover which I enjoyed for lunch the next day. I added a little water to it while reheating. It tasted just as good.
Have a go for risotto if you have never tried. I am glad I finally did. This would be a great winter food and also perfect when you have friends over for a meal. I know my friends would love this.
This is just the beginning of my risotto adventure. I am sure I will be cooking more risottos in different ways in the coming days. I hope you have lots of fun cooking!
Keep Learning Keep Cooking Keep Smiling!
Other rice porridge recipes that you may be interested in:
Best Turkey Rice Porridge
Meat Balls Rice Porridge
Salted Fish And Chicken Rice Porridge
Char Siu Chicken Rice Porridge
Healthy Thunder Tea Rice (Lei Cha)
“It is our attitude at the beginning of a difficult task which, more than anything else, will affect It’s successful outcome.”
- William James
Keep Learning Keep Smiling