Sea Food Risotto
Serves 6 or 8
150 g sea food pie mix
100 g white fish fillet, thinly sliced
50g salted butter
2 shallots chopped
1 garlic clove, chopped
350g risotto rice e.g. Arborio
120ml dry white wine
900ml fish stock (1 stock cube and 900ml hot water)
Knob of butter
Melt the butter in a large fry pan.
Then add the shallots and garlic and cook gently until softened.
Add the rice and stir for a couple of minutes until
well-coated with butter.
Pour in the wine. Bring to the boil and cook the rice until it
absorbs all the liquid.
Add 300 ml fish stock to the rice and then add the prawns,
seafood mix and fish fillets.
Continue to add stock in 300 ml lots until the rice is tender
but still firm to the bite.
Stir continuously until the stock is absorbed.
Stir in a knob of butter.
Serve in bowls with Parmesan grated on top.