Seafood risotto

Channa

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Stressful last couple of days . I needed a quick fix, Arborio rice is the key to this dish took my time and it gave me the result
seafood risotto.jpg
one pot dish too and no reason it cant be cooked in the camper

Channa
 
looks delicious!

never made it before, so can I have an idiots guide to please
 
I like risotto very much. Just a few simple ingredients can give such a fantastic result. Some rice, usually Arborio but I have used Canaroli, some finely chopped onions, a little garlic, a splash of good olive oil, some good stock kept just under a simmer and then the dish special ingredient. Could be as simple as some baby broad beans, could be any variety of seafood or even go wild with bacon and mushrooms.
I like to toast the rice in a little olive oil then splash a glass of wine over before starting to add the hot stock a little at atime. This gives a glass ready to be refilled with wine to drink over the half hour the dish takes to cook. Finished with lemon juice (very important) a knob of butter and served with grated parmesan and maybe a salad and there you go. Madame, another glass of wine?
 
I adore risotto! :p
Funnily enough we've been eating it a lot lately. Neil has been experimenting and he's got it near perfect .... mmm mmmmm :banana::king:

Weirdly, I've been trying to eat a lot less meat. Not so weird really - having cancer etc. makes you take a long, hard look at everything you do, and diet is mega important, even if you're healthy. Your overall health comes directly from your gut and what you put into it.

My big sis has started fetching me unpasteurised Jersey milk from a local farm near her. Not only does it taste out of this world, it's also full of fantastic bacteria which stopped hitting our stomachs when everything became pasteurised years ago.

Vegetable risotto (or with seafood/fish) is one of the tastiest dishes you can eat, proper comfort food.

It's a perfect dish to make in the camper too!
 
Looks fabulous Andrew, we all need the recipe..... otherwise we’ll send the Boys round!!!
 
Martin P said:
I like risotto very much. Just a few simple ingredients can give such a fantastic result. Some rice, usually Arborio but I have used Canaroli, some finely chopped onions, a little garlic, a splash of good olive oil, some good stock kept just under a simmer and then the dish special ingredient. Could be as simple as some baby broad beans, could be any variety of seafood or even go wild with bacon and mushrooms.
I like to toast the rice in a little olive oil then splash a glass of wine over before starting to add the hot stock a little at atime. This gives a glass ready to be refilled with wine to drink over the half hour the dish takes to cook. Finished with lemon juice (very important) a knob of butter and served with grated parmesan and maybe a salad and there you go. Madame, another glass of wine?
Click to expand...

Can we have a bit more detail please, eg how do you toast rice?
 
mariesnowgoose said:
I adore risotto! :p
Funnily enough we've been eating it a lot lately. Neil has been experimenting and he's got it near perfect .... mmm mmmmm :banana::king:

Weirdly, I've been trying to eat a lot less meat. Not so weird really - having cancer etc. makes you take a long, hard look at everything you do, and diet is mega important, even if you're healthy. Your overall health comes directly from your gut and what you put into it.

My big sis has started fetching me unpasteurised Jersey milk from a local farm near her. Not only does it taste out of this world, it's also full of fantastic bacteria which stopped hitting our stomachs when everything became pasteurised years ago.

Vegetable risotto (or with seafood/fish) is one of the tastiest dishes you can eat, proper comfort food.

It's a perfect dish to make in the camper too!
Click to expand...

Mate of mine with bowel cancer was given 6 months to live 15 years ago! I reckon he is now far healthier than me and I reckon I’m in good nick for my age (70). He puts it all down to self belief and a very careful diet - mainly avoiding red stuff for some reason.
 
Sorry late getting back folk. but this risotto is reasonably straightforward.

Ironically still used a s attest dish for new chefs in a kitchen because whilst straightforward difficult to bring back if it does go strange

For this recipe the ingredients were simple Arborio rice this bit is important or Canoroli Avoid long grains and casparra rice that belongs in a Paella

Pre cooked seafood selection from Asda mussels, squid or crabmeat optional

Make up some stock before hand fish . vegetable or chicken work to packet directions then add half a cube, (helps seasoning too)

Method

Melt a good knob of butter in a large frying pan don't let it brown add a bit of olive oil helps that, place in the Arborio rice and coat in the butter then start to add stock not all of it just enough the rice simmers and we add more as we go along

Keep giving it a stir, so everything gets equal heat, also when adding stock add it to the side of the pan not in the centre the pan maintains heat better

15 minutes the rice should be nearly cooked to test try a grain still slighty hard or crushes between the fingers and feels chalky add the seafood for a couple of minutes to warm through the rice should be perfect now little white pearls within the grain . Grate a little parmesan over the top (optional) add chopped parsley and serve

There are a couple of twists you can do add a glass of white wine to replace the stock do it towards the end though alchol burns off and leaves the wine taste Heat on this I find medium to med high works best don't go too high with the heat stock simmers off to quick be stood all day waiting for the rice to cook

Channa
 
thanks

channa said:
Sorry late getting back folk. but this risotto is reasonably straightforward.

Ironically still used a s attest dish for new chefs in a kitchen because whilst straightforward difficult to bring back if it does go strange

For this recipe the ingredients were simple Arborio rice this bit is important or Canoroli Avoid long grains and casparra rice that belongs in a Paella

Pre cooked seafood selection from Asda mussels, squid or crabmeat optional

Make up some stock before hand fish . vegetable or chicken work to packet directions then add half a cube, (helps seasoning too)

Method

Melt a good knob of butter in a large frying pan don't let it brown add a bit of olive oil helps that, place in the Arborio rice and coat in the butter then start to add stock not all of it just enough the rice simmers and we add more as we go along

Keep giving it a stir, so everything gets equal heat, also when adding stock add it to the side of the pan not in the centre the pan maintains heat better

15 minutes the rice should be nearly cooked to test try a grain still slighty hard or crushes between the fingers and feels chalky add the seafood for a couple of minutes to warm through the rice should be perfect now little white pearls within the grain . Grate a little parmesan over the top (optional) add chopped parsley and serve

There are a couple of twists you can do add a glass of white wine to replace the stock do it towards the end though alchol burns off and leaves the wine taste Heat on this I find medium to med high works best don't go too high with the heat stock simmers off to quick be stood all day waiting for the rice to cook

Channa
Click to expand...

thanks ill see how the slugs go down, we will try your risotto,hope your keeping well, try a bit of sun with it and a nice glass,see all soon ok. pj
 
Tonybvi said:
Mate of mine with bowel cancer was given 6 months to live 15 years ago! I reckon he is now far healthier than me and I reckon I’m in good nick for my age (70). He puts it all down to self belief and a very careful diet - mainly avoiding red stuff for some reason.
Click to expand...

I liken it to putting dodgy fuel in a car you wouldn't do it so why do we treat the bodys engine with poor food ,Red meat (or too much of it ) has long been associated with high blood pressure and other ailments which can lead to more serious things

Moderation is the conclusion I have reached, avoid processed food ,ready meals and the like , time wise we are fooled into believing we cant cook from fresh it takes time and is fiddly not the case at all there again I still enjoy cooking as well as eating lol

Channa
 
clf86ha said:
looks delicious!

never made it before, so can I have an idiots guide to please
Click to expand...

Description written with yourself in mind ,adding the stock bit by bit ,does the job of salt and seasoning too,and side of the pan is important !! all that said it is reasonably straightforward great van food quick and opens 1001 possibilities

Instead of seafood, it works with bacon and mushroom or chicken breast and mushroom (add dried herbs de provence) , vegetables bits and bats looking sorry in the fridge a bonus is it is cheap too,,,,for the Arborio rice Band M or any of the supermarkets sell it I think in Home bargains I paid 79 pence a packet and makes probably 9-10 servings.

I have a habit of overdoing it,but my pal with four legs and a wet snout never seems to complain

Channa
 
Thanks Channa, good clear instructions, especially the bit about addingthe stock to the side of the pan, good tip that!
:tongue::tongue::tongue:
I once had a Squid Ink Risotto in La Stampa in Dublin. I thought I'd died & gone to heaven it was soooo good.
:bow:
I think my porridge this morning will be a bit of a let down.
:egg:
 
Sharon the Cat said:
Thanks Channa, good clear instructions, especially the bit about addingthe stock to the side of the pan, good tip that!
:tongue::tongue::tongue:
I once had a Squid Ink Risotto in La Stampa in Dublin. I thought I'd died & gone to heaven it was soooo good.
:bow:
I think my porridge this morning will be a bit of a let down.
:egg:
Click to expand...
Risotto Negro I think it is often called , Squid if cooked properly is delicious, get it wrong and like bike inner tube lol, I have never used squid ink but have cooked squid fried rings in a tempura batter seasoned with herbs is nice

Channa
 
channa said:
Risotto Negro I think it is often called , Squid if cooked properly is delicious, get it wrong and like bike inner tube lol, I have never used squid ink but have cooked squid fried rings in a tempura batter seasoned with herbs is nice

Channa
Click to expand...
There was no squid, just the ink. It would be difficult to get squid right in a risotto I think.
 
Sharon the Cat said:
There was no squid, just the ink. It would be difficult to get squid right in a risotto I think.
Click to expand...

I diversified lol ,,,I was mentioning how I like squid cooked, In spain you get pau pau that is octopus that is tasty too, not very nice how they are prepared though

Land of Paella now I am in heaven

Channa
 
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