Seafood Risotto Ingredients
12 small black mussels (approx 300g)
3 ½ cups (approx 875ml) salt-reduced chicken or fish stock
2 cups (500ml) water
1 tablespoon olive oil
1 medium (150g) brown onion, sliced thinly
4 small red chillies, seeded, sliced thinly
2 cloves garlic, crushed
2 cups (400g) arborio rice
½ cup (125ml) dry white wine
¼ cup coarsely chopped fresh flat-leaf parsley
Seafood Risotto Directions
Peel and de-vein the prawns, leaving tails intact. Scrub the mussels well and remove the beards. Pat scallops dry.
Combine stock and water in a medium pan; bring to the boil then reduce the heat.
Meanwhile, heat oil in a large saucepan, cook onion, chilli and garlic, stirring, until onion is soft but not coloured. Add rice, cook, stirring, 1 minute.
Add wine, cook, stirring, until all liquid is evaporated. Add ½ cup (125ml) of the hot stock mixture, cook, stirring, over low-medium heat until the liquid is absorbed. Continue adding the stock mixture in ½ cup batches until the rice is just tender. Season to taste with salt.