If you love the fruits of the sea, you’ll adore this seafood risotto. Finished with a generous sprinkle of fresh herbs and a squeeze of lemon, it is absolutely divine.
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Ingredients
1 1/2 litre fish stock
1 teaspoon saffron threads
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 cup arborio rice
1 cup dry white wine
16 green prawns, peeled, deveined, tails intact
20 black mussels, debearded, scrubbed
250 gram cherry tomatoes, halved
40 gram chopped butter
grated zest and juice of 1 lemon
2 tablespoon fresh mixed herbs (such as parsley, thyme, dill), chopped
parsley sprigs, lemon wedges, to serve
Method
1. Pour stock into a saucepan with saffron. Bring to a slow simmer on medium. Keep warm.
2. Heat oil in a large, heavy-based saucepan on medium. Sauté onion, 3-4 minutes. Add rice, stirring, 1 minute, to coat well in oil.
3. Mix in wine, stirring, 1 minute, until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is almost absorbed, 15-20 minutes.
4. Stir in seafood and tomatoes. Cook, covered, 5 minutes. Rice should be creamy with slight bite.
5. Remove from heat. Stir butter, lemon and herbs through. Season. Set aside, covered, 1-2 minutes. Serve with parsley and lemon.
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