simple and tasty risotto, full of fragrance and easy to present even for
the home cook.
- 1 cup (500mL) coriander, washed and dried
- ½ cup (250mL) cashew nuts
- 1/3 cup (160 mL) grated parmesan cheese
- 6 peeled garlic cloves
- ½ cup (250mL) peanut oil
- Salt and pepper, to taste
- 2 cups (1L) fish stock
- 2 tablespoons (30 mL) extra virgin olive oil
- 1 cup (250 mL) onion, peeled and finely chopped
- 3 garlic cloves, peeled and chopped
- 1 bay leaf
- 1½ cup (750mL) Arborio risotto rice
- ½ cup (500ml) dry white wine
- ½ cup (250 mL) peeled shrimps
- ½ cup (250 mL) mussels, cooked and shelled
- 4 large scallops, sliced
- 2 tablespoons (30 mL) freshly grated Parmesan
To make the coriander pesto, place all the ingredients into a food
processor and blend at low speed until you obtain a smooth paste.
Carefully remove the pesto and keep in a cool and dried place until ready
To make the seafood risotto. In a medium-size saucepan,
over low, heat the fish stock and bring to a boil.
In a heavy saucepan over medium-high, add the extra
virgin olive oil, the onions, the garlic and the bay leaf. Cook on a low
heat for about 10 minutes until the onions become soft and translucent
Add the rice to the pan and with a wooden spoon, mix the
rice into the onions. Add the dry white wine and stir constantly until it
evaporate to about half. Add ladle full of Fish stock and stir. Make sure
the rice has fully absorbed the stock before you add another ladle.
Continue adding stock until the rice is tender and cooked through, it
should be cooked al dente, then set aside.
Add the butter into the rice with the prawns, the
mussels and the sliced scallops.
You want to have the risotto with the seafood just done.
Gently add the coriander pesto and blend carefully.
Finish with some grated Parmesan and season with salt
and pepper. Divide the risotto into 4 shallow plate, and serve
Yield: 4 servings.