Thursday, December 4, 2008
Love seafood. Love risotto. Here is the marriage of it.
2 oz arborio rice
1/2 white onion, finely diced or alternatively 1 shallot, finely diced
1 garlic clove, grate
1 ts clarified butter (or 1 ts olive oil and 1/2 ts butter)
1/8 cp white wine
1 cp fish bouillion (and some extra)
1/2 cp mixed seafood
1 TB grated parmesan cheese
In a large enough skillet, heat the clarified butter and sweat the onion, and once see-through add the grated garlic and the arborio rice. Toast the rice for 1-2 min in the hot butter, and thenadd the white wine. Once the white wine reduced, start adding laddle fulls of hot (!) fish bouillon. Add about 2-3 TB at a time, and wait until it is absorbed by the risotto, then add more. The process of stirring and adding bouillion takes about 20 min. At this point, add the fresh seafood and just heat in the risottoe for 1-2 min. Take off the stove, and add the freshly grated parmesan cheese, mix, and serve!
1 dinner + protein (300kcal)