Chinese style seafood risotto

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Serves: 2-4 Preparation time: 5 minsCooking time: 35 mins Courses:Main courses
Categories: Rice,Seafood
 
About the recipe
When I was studying in Milan, I was introduced to some of the best risottos and my favourite was always the one with lots of fresh seafood. I think risottos are similar to the Chinese xi-fan, although xi-fan is a lot more watery and isn't cooked in the same way as risotto. This is my Chinese-style seafood risotto. I add fresh shiitake mushrooms, shoaling rice wine and plenty of coriander in this eastern variation: it is subtle yet discernibly tasty.

Recipe from China Modern by Ching He-Huang (Kyle Cathie, £14.99) Photography by Kate Whitaker
 
Ingredients
1 litre
Fish stock
2 tablespoons
Olive oil
½, diced
Onion
2 cloves, crushed and chopped
Garlic
2, torn in half
Bay leave
6 fresh
Shiitake mushrooms
200g / 0.44 lb
Arborio [risotto] rice
2 tablespoons (or dry sherry)
Shaohsing rice wine
14, cleaned and debearded (discard any that remain open when tapped)
Mussels
8, shelled and deveined, tails on
Fresh raw tiger prawn
100g / 0.22 lb, about 5cm thick, cut into even sized chunks
Salmon fillet
Sesame oil
1 tablespoon freshly chopped
Coriander
1 tablespoon freshly chopped
Spring onion
Salt
Freshly ground black pepper
 
How to cook?
  1. Pour the stock into a large pan and bring to a simmer.
  2. Heat a large pan and add the olive oil. Fry the onion, garlic, bay leaves and shiitake mushrooms and saute for a few minutes. Stir in the rice and add the fish stock a ladle at a time,stirring and adding more stock as each batch ofstock is absorbed. (It's important to keep the stock simmering.) Keep cooking in this way for about 20 minutes until the rice is al dente.
  3. Put the shaosing rice wine in another pan and cook the mussels until they open. Discard any unopened ones.
  4. Stir the prawns and salmon fillets into the rice and cook for 2 minutes. Keep stirring and adding more stock if the rice is dry or sticking to the base. Discard the bay leaves.
  5. Season the risotto with sesame oil, coriander, spring onion, salt and pepper.
  6. Ladle into 2 bowls, add the mussels on top and serve immediately.
 
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