Tuesday, August 14, 2007

seafood risotto w/ sauteed spinach

i know kelvin has already shared a recipe on risotto marinara.. but, i've got a different seafood risotto here.. hehe.. it's more delicate and not as rich in tomatoes.. have a try and see which you prefer..



ingredients:
- olive oil
- seafood mix ( i used mussels, prawns, fish fillet slices and scallops. but use whatever you like)
- onion, chopped
- tomatoes, peeled and chopped (i only used 1-2)
- capsicum, seeded and diced
- chopped fresh herbs (i.e., rosemary, oregano, thyme & tarragon - use as you like.. i only put oregano and it's the dried kind)
- bayleaf
- arborio rice
- white wine
- fish/chicken stock, seasoned with sea salt and black pepper (ensure stock is simmering on a stock ready to added)
- grated parmesan cheese

method:
1. heat oil and soften onion, garlic and capsicum
2. add white wine and reduce by half (by which, we mean let it boil and evaporate half the wine)
3. add tomatoes, bayleaf and herbs.. cook for 5 minutes, or until tomato juice dissipates..
4. stir in the rice, place seafood mix on top of the rice and spoon stock over till stock covers the seafood just nice..
5. let it boil. once stock is boiling, reduce heat and simmer covered for 20 minutes, until liquid is absorbed.. carefully fold over with a wooden spoon and add more stock if necessary.. it's ready when rice is fluffy and moist and liquid's been absorbed..
6. stir in grated parmesan cheese.. spoon onto plates and serve!

i served sauteed spinach atop the risotto, so we can be a bit more healthy.. hehe.. it's all very simple.. basically, baby spinach leaves.. heat some olive oil, fry some chopped garlic till fragrant (not burnt!) and stir in the spinach leaves.. careful not to overcook as it cooks very fast.. serve atop the risotto or separate.. however you want it.. =)

sprinkle black pepper all over and voila!!

No comments: