Positano Seafood Risotto

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  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Print Recipe:
Positano Seafood Risotto

Just think about this, an Englishman, specialising in British food in Italy, cooking risotto for Positano's mayor? Doesn't really fit does it, but hey ho, I'm always up for a challenge.

Ingredients

  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 small glass dry white wine
  • 1 tbsp tomato puree
  • 250g seafood, prepared and cut up into small pieces
  • baby squid
  • few clams and another white fish
  • 150g risotto rice
  • about 600mls fish stock
  • 3 tbsp chopped fresh basil
  • salt
  • pepper
  • 2 tbsp grated fresh Parmesan cheese
  • extra virgin olive oil

Method

  1. Heat 2 tbsp oil in a pan add the fish and cook lightly, then remove from the pan.
  2. Heat 2 more tbsp oil, add the onion and garlic and soften for 2-3 minutes
  3. Add the white wine, tomato puree and evaporate.
  4. Gradually add the hot stock, in small amounts, until fully absorbed, do not overcook the rice.
  5. Once cooked, stir in the cooked fish, basil, olive oil, Parmesan warm through, cover for 3 minutes.
  6. Finally season well.

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