Seafood Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gently fry 2 x finely chopped shallots and 5 x minced cloves of garlic in olive oil until starting to turn golden in a large saucepan.

Step 2

Add 100g per person of carnaroli or arborio risotto rice, stir into oil/shallots and lightly toast.

Step 3

Add a good glug of white wine. Slowly begin to add 1 ltr of fish stock, adding one ladle at a time (2x fish stock pots added to 1 ltr of boiling water for stock).

Step 4

Wait for liquid to soak in to rice before adding next ladle - this is the time consuming part. During this stage, season to taste with black pepper, salt and a gentle dose of chilli flakes

Step 5

Before your last few spoons of stock are added, stir in some prawns, frozen peas and finely chopped dill, they will cook slowly in the risotto.

Step 6

After all stock is added and the risotto has become creamy, finish with a generous portion of butter and an even more generous grating of parmesan. Lastly, squeeze in the juice of a whole lemon, the acid will help freshen and balance the fishy and fatty elements of the risotto.

Step 7

In a frying pan, fry lightly salted sea bass fillets over high heat with the skin side down. When the skin has turned a nice golden brown, turn off the heat and cover for 2 mins to cook through.