Sunday, January 30, 2011

Sumpteous Seafood Risotto

I thought I'd share my seafood risotto recipe with you today. In case you have never made risotto before, note that it involves a LOT of stirring.... Most recipes call for a dry white wine but I prefer a sweet white, I also didn't have a shallot so used an onion instead. Saffron I had also run out of, so replaced that with turmeric! If you don't have fish stock, use a chicken stock instead. I have discovered a great tasting chicken stock with olive oil and sea salt added,don't add salt if you use blocks of stock as it is already salty! Popping out to the store to get something is not always an option for me as we live 27km from a decent grocer, so I have to improvise a lot of times! Even so,this risotto turned out great and even Cules (who doesn't really like seafood) asked for seconds!      
                                                                 Ingredients are..

Olive oil for frying onions etc, I used sunflower oil with a good old blob of unsalted butter added for taste!
1 Finely chopped onion or shallot
About 7 finely chopped mushrooms
1 Handful of flat leafed parsley
1 Tbs dried Dill
1/2 tsp of crushed chilies
2 crushed cloves of garlic
4 finely chopped tomatoes
250ml Risotto (Arborio) rice
2 cups of fish or chicken stock,I always have about double at the ready as I always use more stock than the recipe calls for! Always keep your stock simmering on the stove and use it hot.
150ml white wine,also use more if you like..
4-5 strands of saffron or 1 tsp turmeric
500gr of Marinara mix or whatever seafood you prefer

The Ingredients....

Off course I couldn't resist showing of my personal stash of flat leafed parsley!


Saute the onion,garlic,mushrooms and chilie until soft.

Add the tomatoes and dill  and fry for a couple of minutes.

Add risotto and stir to coat the grains.

Slowly add your stock a bit at a time,let it cook until almost all the liquid has been absorbed by the rice before you add more,continue adding a little bit at a time until you have used all your stock.

150ml white wine or more as preferred.

Add Saffron or turmeric
Season to taste; salt,black pepper and parsley.
Add the bag of Marinara mix and simmer for approximately 15 min,stirring occasionally until the rice is cooked through and all the liquid is absorbed

                                                               Posh Nosh for a cold Sunday evening!

Bon Appetite....


  1. Like that "posh nosh" comment. :) Looks yummy!

  2. Your secret stash of parsley looks yummy, Liesl. I grew some for the first time last year in a half barrel along with a few other herbs. They all did so well, I'm planning on a repeat this year...:)JP

  3. I love seafood and that looks great.

  4. Liesl, you could have your own 'food channel' show! This is really well done and the presentation is very professional too. Hey, and not to mention that the risotto looks DELICIOSO!!

  5. What a cool way to present a recipe.--Inger

  6. That looks really yummy! Now, I wish I was there, with a big spoon at the ready to dig in.

  7. Posh nosh indeed! Wonderful recipe!

    Wishing I could just stop on over:)))

  9. This food lookes delicious, but what caught my attention was what I can only assume to be South Arican wine! No one ages wine like South Africa (well, unless you're including Napa Valley. ;)

    Wonderful post!


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