Chef Mike's Recipe

Ingredients

 

Seafood Risotto     

 

Ingredients     750gram package of arborrio (Italian style) rice           2 large carrots

                    400 grams wild sockeye salmon                                1 bunch green onions

                    600 grams red snapper filets                                      3 ribs celery

                    450 grams peeled and deviened prawns                       lea and perrins

                    400 grams scallops                                                    tabasco sauce

                    small can tomato paste                                                1 cup dry white wine

                    19 oz can crushed tomatoes                                           peppercorns

                    19 oz can diced tomates                                                salt anpepper

                    1 bunch washed spinach                                                2 cups frozen peas (thawed)

                    1 medium red onion

                    1 small white onion

                    5 cloves garlic

                    2 0z package fresh basil

                    2 tablespoons dried basil

 

 

 

Procedure

                    2 tablespoons dried basil

 

 

Method            1) Place all peels bone and skin from the fish into a medium sized pot.  Add the peels and stems of the vegetables                             with the lemon (sliced into quarters).   Add 3 cups of water and a few peppercorns place on stove and bring to                                 boil.  Let simmer for 10 minutes and take off stove. Let the stock stand covered for at least 20 minutes. Drain                                 and set aside.

                       

                        2) Finely dice red onion and saute in some oil in a large heavy bottomed pot. add rice garlic salt and pepper.

                            Add tomato paste and dried basil. Add crushed tomates.  When rice is coated add wine.  When wine is                                         absorbed add fish stock a few ounces at a time.  Remember to stir rice mixture on a regular basis to                                        realease the surface starch. cook uncovered for around 20-25 minutes.  let stand covered when rice is cooked.

                   

                        3) In large pan saute onions. Add garlic celery and carrots. delaze with some white wine. add fish and cook  untill                             translucent  add diced tomatoes, lea and perrins and tabasco sauce to taste.  set aside.

 

                        4)  Chop spinach. fresh basil and green onions.  Add to thawed peas in a bowl and mix together

 

                        5)  In a large bowl mix rice, fish mixture, and peas until thoroughly mixed together.  Feeds 10

 

 

 

Serving Information

• Serves:
• Fat: g
• Calories: