Doug’s Seafood Risotto
by Bill Farmer.
Categories:
Recipes
.
This is my interpretation of my brother’s risotto. This is in no way a conventional risotto recipe, but it works nicely. Hearty dinner for four.
Ingredients
- 2 cups of risotto rice
- Three or four onions, depending on size
- Three cloves of garlic
- A red pepper and a green pepper
- A punnet of mushrooms, approx 200g
- 350g approx of seafood selection
- Freshly ground black pepper
- Oregano
- A chicken stockpot
- Butter
- Water
- Olive oil
Method
- Warm up a large saucepan with a good glug of olive oil in it.
- Chop up the vegetables and add to the pan.
- Sprinkle over a generous amount of oregano, a good grind of black pepper, put the lid on, and let it sweat for a while.
- Add the rice and the stockpot, give it a good shake and put the lid back on for a bit.
- Add about the same quantity of water as rice, or slightly less. Stir well. Do not add more, water as lots of liquid cooks out of the ingredients.
- Add the seafood when it begins to bubble.
- Let it simmer gently with an occasional stir to prevent sticking until most of the liquid has been absorbed.
- Add a generous lump of butter and stir in.
- Turn off the heat and let it sit for a few minutes.
- Serve.
See Also
- Catalan slow cooked chicken
- Stuffed Peppers
- Venison and Chorizo Casserole
- Shoreham fish chowder
- Pea and Ham (or Bacon) Soup