How To Cook Risotto
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How To Cook Risotto
Risotto is a very versatile and popular dish. In this film Simon Fermandez of Ferdies Food Lab shows you how to make a seafood risotto that will wow any dinner guest.
- Prep:
- 5m
- Cook:
- 40m
- Total:
- 45m
- Serves:
- 2
Ingredients
- squid tubes
- king prawns
- 1 cups (250ml) onion, chopped
- 1 garlic, chopped
- 1 cups (250ml) risotto rice
- olive oil
- 180 ml white wine
- 1 ltr stock
- parmesan
- butter
- mayonnaise
- red chilli
Method
Start by preparing your seafood. You need to de-vein your king prawns by butterflying them and running your knife down the inside of the curve.
Next, run your fingers along the inside of the squid tubes to check that the quills have been removed. The quills feel and look like pieces of clear plastic. Slice your squid into rings and set it aside.
Next add your chopped onions and garlic to a frying pan with a little hot oil in it. Cook until they are translucent.
Add a cup of rice and mix with the oil. Add a little more oil if it is a little dry.
Add half the wine and cook until it is absorbed, then repeat with the other half of the wine.
Repeat the process with the stock, adding a third at a time and waiting for it to be absorbed by the rice. You may need to add a little water to finish cooking the rice.
When the rice is almost cooked, add the seafood for 2-3 minutes.
Sprinkle over grated parmesan and a little butter and mix it in.
Serve it as it is, or garnish with a little saffron mayonnaise and chopped chilli.