Seafood and Asparagus Risotto

by Shirley@Køkken on December 1, 2011 · 26 comments

in One Dish, Rice, Savoury, Seafood

Seafood Risotto
I had some vague idea about Risotto. Somewhere in the back of my mind is a dusty impression of some recipe I had read somewhere… an impression that involves the cook standing over the stove stirring non-stop and at some point, adding white wine. Then came Hell’s Kitchen’s superimposing impression of Gordon Ramsay sending back plates of sub-par risottos cooked by the contestants…

 

Rice1

Risotto2

When I came across Bill Granger’s Crab and Asparagus Risotto in his bright and breezy Bills Food, I decided it is time for me to cook my first Risotto. This recipe does not call for white wine and works with a simple list of ingredients. In retrospect, if this is a representative recipe of Risotto, then, it is actually quite simple to prepare – all one needs is alot of patience.

Throughout the preparation, I was able to keep my work bench quite bare and clutter free… the first sign of a simple recipe. If you have 30 mins to stand in front of the stove and stir patiently, you will be rewarded with a wholesome, tasty one dish meal.

I used Canaroli Rice which absorbed the stock well to yield a nice creamy risotto.  In addition to the crab meat, I had also added in some fresh scallops and dried scallops to intensify the flavour.
More hands-on in its preparation than the Chinese congee/rice porridge, the risotto tastes richer and more creamy than the former. Just like the Chinese congee, this is best served while it is hot. By the time I finished photographing the plated portion, it had cooled down and turned somewhat cakey. (kuih like) I had to add more stock and heat it up again.

With a whole kilo worth of Canaroli Rice sitting in my pantry now, this will not be the last time you see a Risotto recipe on this blog..

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