Delicious Seafood Risotto

I just ate the best risotto of my life. Not meaning to blow my own trumpet, but it was the best. It took me back to warm honeymoon nights on the seafront of St. Pete’s beach, Florida, when I had a delicious creamy dish of locally caught fresh fish and rice.

Tonights risotto was so delicious I felt I had to share it as soon as possible. It’s warm and creamy to beat the winter blues and makes your mind and tongue yearn for a glorious English summer night with friends, wine and candles. There are quite a few ingredients, however you can probably find most of them in your cupboard, fridge or freezer. You will need:

1 whole mackerel

2 salmon fillets

2 cod fillets

1 cup of shrimps

1 cup of king prawns

1 cup of peas

1 bunch of spring onions, chopped

1 garlic clove, grated

1/2 a large white onion, diced

100ml white wine

2 pints chicken stock

350g arborio risotto rice

Some grated parmesan

Pepper to taste

1 tbsp salted butter

Start off by removing any skin on your fish fillets. Put the butter in a large frying pan on a low heat until melted. Add all of the fish and stir until cooked through. Then add the garlic, onion and spring onions, continuing to cook on a low heat to soften the vegetables.

Add the white wine and peas and gently simmer. Next, add the rice and stir to coat it in all of flavours and juices. Slowly pour in half of the stock and continue to stir. As the liquid slowly soaks in, you will see the rice begin to expand. Add the parmesan to make it creamy, and some pepper to taste. Continue adding the stock until it has all soaked in. Then it is ready to serve straight away. It goes beautifully with a chilled glass of sauvignon blanc.

Enjoy your weekend everyone!

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