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Risotto with sea cocktail

Risotto with sea cocktail, Prescriptions, Any category, Any kitchen, European cuisine, Risotto, Seafood risotto

Ingredients portion 4

Onions 100 g

Rice 300 g

Extra virgin olive oil 40 ml

White dry wine 200ml

Saffron 1 teaspoon

Fish broth 1 l

Salt to taste

Seafood cocktail 400 g

Cooking instructions 1 hour and 30 minutes

1 Finely chop the onion and sauté in olive oil for 2 to 3 minutes. Then add the washed rice and cook for another 2 to 3 minutes.

2 Pour the white wine into the pan. Stir and stew the whole thing until the wine has evaporated.

3 When the wine has evaporated, add the saffron and stir. Now add the fish stock to the rice one ladleful at a time (about 200 ml). When the first ladle of stock has almost completely evaporated, add the second ladle, then the third, and so on until the stock runs out.

4 After about 15 minutes, the rice is almost cooked. Taste and, if necessary, salt to taste.

5 Add the seafood cocktail to the rice (if the cocktail is frozen, thaw it out at room temperature first). Stir and cook over a medium heat for about 5 minutes more

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .