Seafood Risotto

Seafood Risotto

Lounging next to the source of fresh seafood all day long will inspire you to add a taste of the ocean to this soulful dish. With the relaxing backdrop of Lonno Lodge, even a risotto seems to taste of depth.

[wpseo_breadcrumb]

Seafood Risotto

Course: First CourseCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Lounging next to the source of fresh seafood all day long will inspire you to add a taste of the ocean to this soulful dish. With the relaxing backdrop of Lonno Lodge, even a risotto seems to taste of depth.

Ingredients

  • 320g Risotto Rice

  • 100g Fish Fillet

  • 100g Calamari

  • 100g Prawns

  • 1 White Onion

  • 30g Unsalted Butter

  • Salt

  • 1L Vegetable or Fish Stock

Directions

  • Pour stock into large saucepan and bring to a boil.
  • Wash fish, calamari and prawns. Devein and de-shell prawns, slice calamari into thin strips and slice fish into cubes.
  • Place 15g of butter into a saucepan and over high heat, sauté the fish, calamari and prawns until opaque. Place the seafood into a bowl.
  • In another saucepan, melt 15g of butter and pour the rice into the saucepan. On high heat, stir the rice quickly and allow it to cook for 1 minute.
  • Pour enough stock to just submerge the rice and allow to simmer on medium-high heat. Stir constantly. Keep gradually adding the stock to ensure that the rice is always submerged.
  • After about 20 minutes add the seafood and a pinch of salt to the cooked rice and mix thoroughly.
  • Serve while hot.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.