Shaun Rankin's Seafood Risotto
By Great British Chefs
Published on 19 June 2022
This fragrant risotto makes a remarkably fresh and flavourful meal, offering a taste of the sea with every bite.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 100 g of cooked prawns, peeled
- 1 tbsp of tarragon, chopped
- 50 g of grated parmesan
- 100 g of mussels, cooked and shelled
- 2 tbsp of olive oil
- 1 onion, peeled and finely diced
- 3 garlic cloves, peeled and crushed
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 pinch of saffron
- 75 g of peas, cooked
- 1 tbsp of coriander, chopped
- 1 tbsp of chervil, chopped
- 1 tbsp of dill, chopped
- 900 ml of fish stock
- 400 g of risotto rice
- 100 ml of white wine
- 4 scallops, sliced
Method
Step 1
Heat the fish stock in a pan and keep warm.Step 2
In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.Step 3
Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through.Step 4
Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops.Step 5
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately.