Seafood Risotto

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Delicious seafood risotto

Delicious seafood risotto

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.

Arborio risotto rice

Arborio risotto rice

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*.

Saffron

Saffron

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.

Ingredients A
1 handful of herbs
740g mixed seafood
300g wild Alaskan salmon

Prawns, mussels and squid

Prawns, mussels and squid

You can buy ready seafood mix in supermarket in the frozen section. It’s so convenient. I used 2 packets here.

Wild Alaskan salmon

Wild Alaskan salmon

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.

Ingredients B
1 & 1/2 C white wine
5 & 1/2 C water
2 pieces of fish stock

Fish stock for cooking risotto

Fish stock for cooking risotto

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.

Ingredients C
3T butter
2T oil
1 big onion
4 pieces garlic
400g arborio rice
a few pieces of saffron threads

Fry garlic and onion

Fry garlic and onion

Heat up the butter and oil in a pot or frying pan. Add the chopped garlic and onions. Fry until fragrant.

Add rice and saffron to onion mixture

Add rice and saffron to onion mixture

Add the rice and saffron. Stir for a while.

Add fish stock to rice

Add fish stock to rice

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.

Cooked seafood risotto

Cooked seafood risotto

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)

Quote of the day……

“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

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32 Comments

anncoo  on August 23rd, 2011

WOW! You’ve a lot of my favourite ingredients in the rice. Looks so delicious :)

Priya  on August 23rd, 2011

SImply irresistible, delicious..

busygran  on August 23rd, 2011

That’s a lot of ingredients but I’ll skip the mussels though. Must be very flavourful! Gee! Makes me want to eat the screen! :)

Belinda @zomppa  on August 23rd, 2011

My hand shot up for sure! Love seafood risotta, it’s the perfect consistency and flavor.

Catherine  on August 23rd, 2011

I love a risotto :) Looking forward to seeing the other dishes in your risotto adventure, Mary :D

P.S I don’t think I could eat rice for breakfast! Hee hee

Dongxing  on August 23rd, 2011

Hi Mary. I love rice and any noodles or pasta, so risotto is something we make very often in our house. My favourite one is prawns and peas risotto. Certainly worth the time spent in stirring the risotto and at the same time, sipping a glass of white wine….

serena @bigapplenosh  on August 23rd, 2011

I love risotto - so worth the added effort!

divya  on August 23rd, 2011

looks soo irresistible, delicious..

uncle Lee  on August 23rd, 2011

Hi Mary, wow! Your sambal squid and this seafood rissoto….
Wish you around her, then can invite for potluck dinner, with my big hints of that sambal squid.
That sambal squid is a sure 3 plates of rice disappearing trick.

Bet hubby after 2 such dinners decides to best marry the cook, ha ha ha.
If not for such dishes I would have retain my Bachelor’s degree longer,
You have fun…..so? What’s next on the menu?
Fish head lemak curry? Or spicy pineapple asam?
Send me telegram…..
Best regards.
Lee.

Ananda Rajashekar  on August 23rd, 2011

OH Mary me to love rice anytime of the day and can’t be without it also! Saffron sea food risstto i’m totally IN. SO delicious and i’m sure saffron would have given a subtle fragrance and taste right?

kitchen flavours  on August 24th, 2011

I cannot imagine my life without rice! :)
Your risotto looks so good! I cannot find any risotto rice over here, no matter where I go! :(

Blackswan  on August 24th, 2011

Mary, I’ve not seen a more appetizing risotto like yours. Well done! I love my food with lots of ingredients :)

teresa  on August 24th, 2011

mmm, two of my favorite foods in one dish, YUM!

penny aka jeroxie  on August 24th, 2011

you just put 2 of my favourite together - seafood and risotto. YUM!

Mr. Toes  on August 24th, 2011

LOVE LOVE LOVE risotto! Anytime I see it on the menu, I will order it 96% of the time :D. Now I know how to make it I don’t need to go to a restaurant to eat it. Yours definitely was very flavourful and cooked to the perfect consistency. If I didn’t have such a big bowl I probably woulda gone for seconds. Haha. And of course, loved the abundance of seafood you used! Thank you muchly for making this dish, Mary! It was definitely one of the best I’ve had! Yummerssssss! Hope you’re doing well.

Angie's Recipes  on August 24th, 2011

Simply irresistible! Love all the seafood you have added in the risotto.

Juliana  on August 24th, 2011

Mary, I love risotto, especially seafood ones…yours look so tasty…what a beautiful meal.
Hope you are having a wonderful week :-)

Drick  on August 24th, 2011

oh Mary, I missed this one, but glad I saw it, such a beautiful sounding dish, full of depth…. I know it taste out of this world… rice to me is a funny thing and I do not mess with it too much, I normally cook the southern long grain, but some times a short one in making things like this though I tend to make it gummy… which to me is okay, its still yummy///

redkathy  on August 25th, 2011

Hi Mary, Your risotto looks super delish! I’m going to have try out your fish stock too. I’ve not prepared either of these but am inspired to do so now.

Have a great weekend :0)

Von  on August 25th, 2011

I’ve never made risotto before- but like you, I’ve always been interested everytime I see it in cookbooks and blogs! haha….This seafood risotto sounds really yummy! It looks so creamy!

tigerfish  on August 26th, 2011

I like that it is loaded with seafood. The entire dish (first photo) almost reminded me of Mui Fan…;p

lena  on August 26th, 2011

seafood is a good choice but i have not tasted risotto..is the texture just like rice?

Shirley  on August 28th, 2011

Have never tried risotto yet, should give it a shot.

uncle Lee  on August 28th, 2011

Mary, dropping by here is like purposely looking to be tortured! Ha ha ha.
You know, if you were or are a policewoman and seek info from a crook, put this dish in front of him, he’ll squeal not only where he hid the gold bars, but his mother’s date of birth too, ha ha ha.

This the kind of dish hubby’s sees, puts in mouth and the cook sure see an early moon rise, *wink*.
Mary…..Outstanding dish!
Best regards.
Lee.

mycookinghut  on August 30th, 2011

I love risotto, especially with seafood!

A Most Memorable Scotland Trip « luvtoeat  on August 31st, 2011

[...] found here. Paris Brest Puff [...]

uncle Lee  on September 2nd, 2011

Hi Mary, how you doin?
I would like to give you a recipe, of not only a cake that will be a conversation piece, but one spoon in the mouth and you’ll experience Nirvana. Or even see moon rise half hour early, ha ha ha.
2 moons is different.
This is not just a cake, but a seductive, sexy cake!
Heed my warning. I am about to unleash the recipe!!!!!

Moonlight Rendezvous.
For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter.
Beat in eggs one at a time.

Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla.
Spread the batter evenly in the pans.
Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
Turn out onto a rack to cool.

Vanilla Bean Cream Cheese Frosting:
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
Sift powdered sugar into a bowl or onto parchment
Beat butter and cheese at medium speed until creamy
Add 4 cups of the sugar and beat until combined
Add vanillas and beat until combined.
Add more sugar until you get to the consistency and sweetness you like.

After that, say goodbye to your slim figure in the mirror and go to town!
If you do try this, send me a telegram, and would love see it.
Have fun, you have been warned, *wink*.
Lee.

noobcook  on September 4th, 2011

I love rice too! the consistency of your risotto looks perfect … you’re making me crave for seafood risotto now :p

nammi  on September 6th, 2011

Hi Mary, I love rice as well, but have never had arborio , still hunting for some :)

Faith  on September 8th, 2011

Your risotto looks so flavorful and delicious, Mary! I love all the seafood you added, what a treat!

Janine  on September 12th, 2011

wow all my favorite ingredients in a risotto! makes me wanna have some too!!

Sook  on September 26th, 2011

Oh I love risotto! Seafood sounds great right now… I wish it wasn’t so expensive here in CA. I’d totally have it everyday if I could. :)

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