Wednesday, 16 January 2008

Seafood risotto in tomato sauce

I love the creamines of risotto, like this earlier recipe. A few months ago, I had a tomato based seafood risotto at a restaurant and really liked it. It was still beautifully creamy but the tang of the tomato sauce complemented the seafood very nicely and helped to cut through the richness of the risotto. I thought I would try it at home, based on an earlier recipe but with the addition of tomato sauce. We had this dish with grilled asparagus on the side.

Seafood risotto in tomato sauce

Ingredients (serves 2):

Risotto rice 150g (I used arborio rice)
Fish stock 400ml (or use chicken or vegetable stock)
Butter 20g
2 tbsp olive oil
3 shallots, finely diced
1 clove of garlic, crushed
Dry white wine 100ml
1 can of chopped tomatoes in tomato juice
1 tbsp tomato puree
Assorted seafood, 200g (I used cooked prawn, squid and mussels)
Grated parmesan cheese 20g
Small handful of parsley, chopped
Salt and pepper


Directions:

1. Place the stock in a saucepan, bring to the boil and keep on a low simmering heat.
2. If using raw seafood, heat some olive oil in a pan and cook the seafood briefly till just cooked. Remove and set aside.
3. Melt the butter and olive oil in the same pan. Saute the onions and garlic over moderate heat until softened but not browned, about 5 minutes.
4. Add the rice and then white wine, stir well and heat until all surplus liquid has been absorbed. Pour in the canned tomatoes and stir the mixture until most of the liquid has been absorbed.
5. Add a ladle of hot stock to the rice and stir the mixture until all the liquid has been absorbed. Continue to add the remaining stock ladle by ladle, stirring frequently, for about 20 minutes, until all the liquid has been absorbed and the rice is just cooked to al dente. If you run out of stock just before the rice is done, just use hot water.
6. Stir in the tomato puree to enrich the sauce a little. Add the seafood and heat through. Add grated parmesan, stir well, and season with salt and pepper. Garnish with parsley and serve.

4 comments:

One Food Guy said...

This is a great looking risotto, thanks for sharing. I had a great risotto in Boston's North End not too long ago. It was at Il Panino and it was a risotto with fresh grapes and fresh mozzarella. It was amazing! I never would have thought to pair grapes with risotto, but the sweet/tartness of the grapes paired very well with the salty, savory risotto and mild mozzarella.

Kevin said...

Shrimp and tomato sauce in a risotto sounds like a great combo!

KayKat said...

Risotto rocks, doesn't it? I often think the rice might be too heavy and cloying, but it ends up absorbing flavours so well - makes me happy!

Nilmandra said...

one food guy: Grapes in risotto! That's sounds intriguing, I've got to bear that in mind.

Kevin: I'll go for any excuse to eat more prawns ;)

kaykat: I do find that I don't eat very much of risotto, it's very filling because of the creaminess. And I do love how it absorbs flavours.

Post a Comment