Seafood Risotto
Overview
Being stuck at the stove is both a hassle and a blessing, at least... when making risotto! After all, you want to be worthy of this arboriorice that has traveled across the ocean, and there are also big ribbons and saffron. Is it a bit stressful? Haha, don’t worry, start with the most basic risotto and slowly try better ingredients. After all, risotto can give you unlimited room for imagination! After making 3 different risottoes, you will know its temperament very well. Except for the stock (of course you can use the finished stock, add a little good shrimp, squid or clams, it will be just as good!), 40min is enough to serve risotto for many people, of course... unlike if I need to take photos at the same time...
Tags
Ingredients
- Aborio rice About 3tbs per person
- Butter 5g per person
- Dried red pepper Appropriate amount
- Dried shrimp or scallops Appropriate amount
- Fennel root 4-5 tablets per person
- Fennel seeds 4-5 capsules per person
- Garlic 1 petal per person
- Grind black pepper Appropriate amount
- Italian celery leaves or parsley leaves Appropriate amount
Steps
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Main ingredients.
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Cut off the head and tail of the fish and fillet the fish. Just use 1/4 of the fish for 2 people. What to do with the rest? Sprinkle salt and pepper on both sides, let it sit for a while, wipe dry, and add a little more salt and pepper. Preheat the pan until the oil just smokes. Fry the fish skin first. When you see that the upward edge of the fish turns from transparent to white, turn it over. The fish skin should be beautiful golden yellow. Take it out of the pan after 1 minute and pour the oil in the pan on the fish.
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Remove the two outermost petals of the fennel root (don't throw them away). The inside is the best and most tender part. Lick it? Sweet! Slice and chop into portions for later use.
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Put the fish bones, fish heads and tails, a few 5 celery stalks (if the celery is thick, cut one into sections), the unused part of the fennel root, dried shrimps or scallops into a pot of cold water, heat over low heat, boil for 20 minutes, filter, open the lid and boil over high heat for 5 minutes.
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Heat olive oil and butter in a pan, add chopped onion, fennel root, fennel seeds, saffron, crushed dried red pepper, a little salt and pepper.
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Stir-fry over the lowest heat until the onions are tender but not brown. Remember, use the lowest heat.
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Pour in aboriorice, do not wash, never wash, stir-fry for 1-2 minutes until the surface of the rice grains is translucent and evenly coated with oil.
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Half-press the mouth of the bottle and pour in dry white wine. 2 seconds is enough. Wait for the wine to completely evaporate, leaving the fragrant and attractive essence. Then add the first tablespoon of stock, keep on medium-low heat, and stir until the rice grains absorb almost all the liquid. Add the second spoon, drain it, and then add the third spoon. Use water when the stock is used up, and continue for about 15 minutes.
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After adding the first ladle of stock:
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During this period, put a piece of fish in the stock pot, cook it and break it into pieces for later use.
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After continuing to stir for 15 minutes, taste until the rice grains are aldente (elastic but not hard). At the same time, as expected, the starch paste on the surface of the rice grains has been kneaded out and becomes sticky and dense. Add the last spoonful of stock and when the sauce is reduced, stir in the minced fish and chopped Italian celery leaves, season with salt, turn off the heat, and simmer for 2 minutes. At this time, you can add olive oil to a very hot pot, put in the completely dried scallops, and fry them until golden brown on both sides. The thicker scallops will take about 2-2.5 minutes on one side. If you are not familiar with it, you can cut it into half thick, 1.5 minutes on each side. The time is very short, so the pot needs to be hot!
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Serve on a plate, pour a small spoonful of stock, top with scallops and a little dill, drizzle some good olive oil, enjoy!
