I love rice… more than I love pasta… shuuuu don’t tell my boyfriend 🙂 Don’t take me wrong, I also love pasta. But a girls can have his preferences, isn’t it? This “rice gene” comes from my dad… we’re the ones crazy for rice in the family… my mum plays with my boyfriend for the pasta team 🙂 Ask my dad what he wants to eat as a side dish and the answer will always be: rice!
But now ,with an Italian at home, I have to adapt my rice taste and, of course, the risotto had show up. Back home, risotto was something we would have when dinning out but now I started cooking it and I’m addicted 🙂 we have a lot of dishes that are rice based and even the ingredients end up being the same. But it’s not the same kind of rice and we don’t cook it the same way. I’m guessing that why they are not called risotto dishes 😉
I found that you can also invent a lot with risotto and this seafood risotto one of my favourite combinations. I used the packs of seafood mixture that we can find in any supermarket. It can be done with fresh seafood but this way, honestly, if you add the right flavours it comes as good and it’s more economical.
- 250 g of seafood mixture I used pre cooked, frozen mixture
- 1 onion
- 2 cloves garlic
- 100 ml white wine
- 250 g mascarpone
- 100 g parmesan cheese
- 2 cm piece of ginger
- 1 chilli
- 1 cup arborio rice
- 1 cube of seafood/fish stock
- 200 g peas
- Zest of 1 lemon to taste
- Chopped spring onions to taste
- 1 tbsp butter
- Salt pepper, to taste
- Chop the onion, garlic and chilli. Peel the ginger (using a spoon or the blind side of a knife) and chop it finely.
- Sauté the onion, garlic, chilli and ginger in olive oil without browning.
- Meanwhile, boil 500ml of water and add the cube of seafood/fish stock and peas.
- Leave to simmer on very low heat.
- Add the rice to the onion mixture and stir well so the rice absorbs all the flavours and fry a little.
- Refresh with the white wine and add a ladle of broth. Once the liquid has evaporated, add another ladle of broth and stir well. Continue to add ladles of broth until the rice is "al dente". You should only add more broth when the liquid added previously has been fully absorbed by the rice.
- When ready, remove from the heat and add the mascarpone, parmesan cheese and 1 tbsp of butter. Mix well to make sure all the ingredients are combined. If necessary, add more parmesan cheese.
- Serve sprinkled with the chopped spring onions and lemon zest