Greg’s Seafood Risotto

Ingredients

• 60 g parmesan, cut in 3-4 pieces
• 3 cloves garlic, peeled
• 80 g onion, peeled, quartered
• 50 g olive oil
• 200 g white wine
• 400 g Arborio risotto rice
• 700 g fish stock
• 200 g cherry tomatoes, halved
• 1 pinch saffron strands
• 1 bay leaf, fresh or dried
• ½ tsp fennel seeds
• ½ tsp dried chilli flakes
• 1 tsp fine sea salt
• 200 g monkfish fillet, cut in 2-3 cm pieces
• 500 g mixed fresh or frozen seafood, e.g. squid, prawns, mussels, clams – defrosted if frozen
• 50 g butter, diced
• 25 g parsley, roughly chopped, some reserved for garnish
• 1 lemon or lime, cut in wedges

Method

1. Grate parmesan 15 sec/speed 10 and set aside.
2. Chop garlic, onion and olive oil 7 sec/speed 5.
3. Scrape down sides of TM bowl with spatula, then sauté 5 min/120°C/speed 1.
4. Add wine followed by rice, then cook 2 min/100°C/speed spoon/reverse.
5. Add stock, tomatoes, saffron, bay leaf, fennel seeds, chilli, sea salt and cook 14 min/100°C/speed spoon/reverse.
6. Add monkfish and mixed seafood, stir gently with TM spatula so fish is under surface of risotto, then cook 2 min/100°C/speed spoon/reverse.
7. Transfer to serving bowl and stir in reserved parmesan, butter and most of the chopped parsley, keeping a little parsley for the garnish. Check seasoning by tasting the risotto, add a little more sea salt if required and stir in. Serve each plate with a squeeze of fresh lemon juice or lime juice over the top, then garnish with a wedge of lemon or lime and a sprinkle of parsley.

Janie’s Tip

1. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.