Seafood Risotto
Photo: Number55, CC BY-SA 3.0
Seafood risotto is a northern Italian first course that shows how far a pot of rice and a little stock can go. Squid, prawns and scallops are briefly marinated in balsamic vinegar and oregano, then added only for the last five minutes so they stay tender instead of turning rubbery. Fish stock, added ladle by ladle, gives the rice its creamy body, and a final knob of butter finishes it.
Instructions
Cut the squid tubes into strips or rings. Toss them in a bowl with the prawns and scallops, a little oil, a splash of balsamic vinegar, oregano, salt and pepper, then refrigerate for half an hour while you cook the rice.
Heat the fish stock until it is barely simmering, with just a slight movement on the surface. Keep it at that temperature and do not let it boil.
In a large heavy pot, warm a thin layer of olive oil. Add the onion and garlic and cook very gently until soft, as for a soffritto.
Stir in the rice and cook for no more than 2 minutes, until the grains look translucent. Season with salt and pepper, pour in the wine, and let it cook down until the liquid has thickened and is almost gone.
Add a little hot stock at a time, stirring constantly, and add more as each addition is absorbed. The rice should never be covered in stock. This takes about 15 to 20 minutes, and you should taste as you go: the rice is ready when it is soft but each grain still has some bite.
Five minutes before the rice is done, stir in the marinated squid, scallops and prawns. Add the parsley just before you turn off the heat.
Stir in the butter a few pieces at a time, tasting to judge how much the risotto needs. Adjust the salt and pepper, rest the pot for a few minutes, then serve.
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