Name: Chilli seafood risotto
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 1.5 litre (6 cups) chicken stock; 2 cup (500ml) water; 2 tablespoon olive oil; 1 leek, sliced thinly; 1 fresh small red thai chilli, chopped finely; 3 cup (600g) arborio rice; 1 pinch saffron threads; 1 cup (250ml) dry white wine; 2 tablespoon tomato paste; 1 1/2 kilogram marinara mix; 1 cup (120g) frozen peas; 2 teaspoon finely grated lemon rind; 1 cup loosely packed fresh flat-leaf parsley

Chilli seafood risotto

Making risotto can be a meditative task, the stirring and ladling with a wooden spoon in one hand and a glass of wine in the other. This chilli seafood risotto is creamy, warming and delicious.

Serves 8

Cook

1H 15M

Ingredients

1.5 litre (6 cups) chicken stock

2 cup (500ml) water

2 tablespoon olive oil

1 leek, sliced thinly

1 fresh small red thai chilli, chopped finely

3 cup (600g) arborio rice

1 pinch saffron threads

1 cup (250ml) dry white wine

2 tablespoon tomato paste

1 1/2 kilogram marinara mix

1 cup (120g) frozen peas

2 teaspoon finely grated lemon rind

1 cup loosely packed fresh flat-leaf parsley

Method

1.Place stock and the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered.

2.Heat oil in large saucepan; cook leek and chilli, stirring, until leek softens. Add rice and saffron; stir to coat in leek mixture. Add wine and paste; cook, stirring, until wine has almost evaporated.

3.Add ½ cup simmering stock to the rice mixture. Cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in ½-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes.

4.Add marinara mix and peas; mix gently. Simmer, covered, 5 minutes. Uncover; simmer until all stock has been absorbed and seafood is tender. Stir in rind and parsley.

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