joeya78
09-27-2011, 05:32 AM
codfish and seafood risotto:
1 pound aborio rice
8oz plum tom cut into pieces(pref jersey)
1 red onion chopped
4 cloves garlic chopped
Pinch chilli flakes
1 tbsp chopped parsley/basil
1 lemon cut in wedges
6 cups Stock pref fish or water
1/2 cup white wine
5.5 oz cod or any white fish blackfish fluke ect.
12 large shrimp
1 lb squid cut into pcs or scallops
Saute onion, garlic, in evoo.
Than add your rice at this point you need to keep stirring the more you aggrovate the rice the creamier your end result
Follow by the wine reduce by half, add chilli flakes and keep stirring now your going to start adding your hot stock a little at a time untill the rice soaks it up, after the rice starts to look creamy and a little cooked add your shrimp and squid and keep stiring and adding liquid your rice should be tender not soft like rice pudding and creamy, at the last few minutes add your tomatoes and cod finish with herbs and butter, serve with lemon wedge
1 pound aborio rice
8oz plum tom cut into pieces(pref jersey)
1 red onion chopped
4 cloves garlic chopped
Pinch chilli flakes
1 tbsp chopped parsley/basil
1 lemon cut in wedges
6 cups Stock pref fish or water
1/2 cup white wine
5.5 oz cod or any white fish blackfish fluke ect.
12 large shrimp
1 lb squid cut into pcs or scallops
Saute onion, garlic, in evoo.
Than add your rice at this point you need to keep stirring the more you aggrovate the rice the creamier your end result
Follow by the wine reduce by half, add chilli flakes and keep stirring now your going to start adding your hot stock a little at a time untill the rice soaks it up, after the rice starts to look creamy and a little cooked add your shrimp and squid and keep stiring and adding liquid your rice should be tender not soft like rice pudding and creamy, at the last few minutes add your tomatoes and cod finish with herbs and butter, serve with lemon wedge