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Chinese Style Seafood Risotto

Serves : 2 - 4 Preparation 5 mins Cooking 35 mins Total 40
Nutrition facts: 367.00 calories 19.60g protein 47.30g carbs 2.10g sugars 12.20g fat 2.60g 2.30g fibre 1047.00mg sodium
Ingredients: 1 litre Fish stock 2 tablespoons Olive oil ½, diced White 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) Shaosing 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 Organic salmon fillet Sesame oil 1 tablespoon freshly chopped Coriander 1 tablespoon freshly chopped Spring onion Salt Freshly ground black pepper 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 isnt 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.

Chinese Style Seafood Risotto

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 35 Minutes
per serving

Cals

367.00

Protein (g)

19.60

Carbs (g)

47.30

Sugars (g)

2.10

Fat (g)

12.20

Sat Fat (g)

2.60

Fibre (g)

2.30

Sodium (mg)

1047.00
rice seafood
Source from

China Modern

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About the recipe

main courses

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 isnt 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.

Ingredients
  • Fish stock - 1 litre
  • Olive oil - 2 tablespoons
  • White onion - ½, diced
  • Garlic - 2 cloves, crushed and chopped
  • Bay leave - 2, torn in half
  • Shiitake mushrooms - 6 fresh
  • Arborio [risotto] rice - 200g / 0.44 lb
  • Shaosing rice wine - 2 tablespoons (or dry sherry)
  • Mussels - 14, cleaned and debearded (discard any that remain open when tapped)
  • Fresh raw tiger prawn - 8, shelled and deveined, tails on
  • Organic salmon fillet - 100g / 0.22 lb, about 5cm thick, cut into even sized chunks
  • Sesame oil -
  • Coriander - 1 tablespoon freshly chopped
  • Spring onion - 1 tablespoon freshly chopped
  • Salt -
  • Freshly ground black pepper -

Steps

  • Pour the stock into a large pan and bring to a simmer.
  • 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.
  • Put the shaosing rice wine in another pan and cook the mussels until they open. Discard any unopened ones.
  • 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.
  • Season the risotto with sesame oil, coriander, spring onion, salt and pepper.
  • Ladle into 2 bowls, add the mussels on top and serve immediately.
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Ingredients
  • Fish stock - 1 litre
  • Olive oil - 2 tablespoons
  • White onion - ½, diced
  • Garlic - 2 cloves, crushed and chopped
  • Bay leave - 2, torn in half
  • Shiitake mushrooms - 6 fresh
  • Arborio [risotto] rice - 200g / 0.44 lb
  • Shaosing rice wine - 2 tablespoons (or dry sherry)
  • Mussels - 14, cleaned and debearded (discard any that remain open when tapped)
  • Fresh raw tiger prawn - 8, shelled and deveined, tails on
  • Organic salmon fillet - 100g / 0.22 lb, about 5cm thick, cut into even sized chunks
  • Sesame oil -
  • Coriander - 1 tablespoon freshly chopped
  • Spring onion - 1 tablespoon freshly chopped
  • Salt -
  • Freshly ground black pepper -
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