Seafood Risotto on demand and Top Gun
A few weeks ago we nipped to Asda and Lauren spotted a frozen pack of mixed seafood (prawns, mussels and squid) which she proceeded to add to the trolley without consultation, I asked and she suggested (in a voice inferring I was a bit daft!) "but we can have seafood risotto!". She had a point and it was on special offer, so once again I let her rule the roost, happy that she's actually told me this time, unlike when I unpacked the shopping to find a 20 slice pack of pork with egg in the middle, the not really very guilty Lauren admitting that she'd just wanted to try it!
Anyway, Saturday came around - Film Night and Lauren asked if I would make the risotto and this is how I did it.
Seafood Risotto
Oil and butter
1 onion finely chopped
2 cloves of garlic, crushed
Risotto rice (see below for suggested quantities)
1 courgette, chopped
1 cup of peas
1-2 pts of boiling water
2 stock cubes (fish or vegetable or chicken) obviously you can substitute fresh or homemade stock here
1 bay leaf
1/4 pt white wine
1 bag of mixed seafood (again if you don't like mixed seafood just use your favourite)
Your choice of dried or fresh herbs
Seasoning
(Optional - I just happened to have this) Piece of monk fish or other white fish
(Optional) A generous handful of grated parmesan
Heat a heavy based saucepan, add a generous spoon of butter and some olive oil which stops it from burning and when the butter is melted and starts to bubble add the onion, garlic and courgette and fry for a few minutes until they soften but don't go brown. Add the rice - how much you add depends on whether it's dinner or lunch, how hungry you are, how many of you there is - the packet will give you a good guide (I read somewhere to use a handful per person and that's roughly what I do) and stir until it's all coated in the butter and oil. When the mix is sizzling add your wine and stir - stirring is all important with risotto. Again wait until the mixture is sizzling and then add some stock and stir - this is how you continue, I've heard it said the mixture should sing every time you add the liquid, which you should add gradually. The whole process should take 20-25 minutes and it's ready when the rice has a creamy appearance and is firm to the bite but there is no chalkiness left in the grain.
While the risotto is cooking add your favourite herb and the bay leaf, I added some thyme. Season well with salt and pepper.
Cook the peas in the microwave and add them about 5 minutes from the end of the cooking time along with any fish and seafood you are using.
Now this is frowned on with a seafood risotto but I still do it as we love it, but I add a good amount of grated parmesan. It makes the sauce super nice, but if you listen to any chef, especially Italian ones, it seems to be a sin to do that - seafood and cheese don't go, but I like it so I do it!...and I've had fish and seafood with cheese many a time in restaurants - seafood lasagna, pizza marinara, mussels American style....
Not sure how reliable the family reviews are as risotto is a big family favourite. For me, I don't like the risotto rice that I have, it doesn't go creamy enough, which is a shame as I have a 5kg bag of it to get through, but I have never had any problems with the bags you get in the supermarket.
As ever it would have been perfect with some garlic bread or some nice prawns or mussels in their shells on top. Some crispy fried chorizo or onions on top would have pepped it up.
Film Night
Bellies full, but still armed with Aero Chocolate bubbles and Rolo's of all things (it's usually whatever on special offer) we continued with Film Night, a Saturday night tradition in the Hill household, by introducing Lauren to Top Gun. Two glorious hours of cheesy 80's nostalgia, a reminder of when both Tom Cruise and Val Kilmer were cute! Terrible - could only have happened in the 80's soundtrack, but in full HD with 5.1 surround sound those planes sounded good! It's action packed, got fast things, a love story, a father/son story, friendship issues one for both the girls and boys.....now then do you think Lauren is old enough for Dirty Dancing...er...maybe not yet!
Anyway, Saturday came around - Film Night and Lauren asked if I would make the risotto and this is how I did it.
Seafood Risotto
Oil and butter
1 onion finely chopped
2 cloves of garlic, crushed
Risotto rice (see below for suggested quantities)
1 courgette, chopped
1 cup of peas
1-2 pts of boiling water
2 stock cubes (fish or vegetable or chicken) obviously you can substitute fresh or homemade stock here
1 bay leaf
1/4 pt white wine
1 bag of mixed seafood (again if you don't like mixed seafood just use your favourite)
Your choice of dried or fresh herbs
Seasoning
(Optional - I just happened to have this) Piece of monk fish or other white fish
(Optional) A generous handful of grated parmesan
Heat a heavy based saucepan, add a generous spoon of butter and some olive oil which stops it from burning and when the butter is melted and starts to bubble add the onion, garlic and courgette and fry for a few minutes until they soften but don't go brown. Add the rice - how much you add depends on whether it's dinner or lunch, how hungry you are, how many of you there is - the packet will give you a good guide (I read somewhere to use a handful per person and that's roughly what I do) and stir until it's all coated in the butter and oil. When the mix is sizzling add your wine and stir - stirring is all important with risotto. Again wait until the mixture is sizzling and then add some stock and stir - this is how you continue, I've heard it said the mixture should sing every time you add the liquid, which you should add gradually. The whole process should take 20-25 minutes and it's ready when the rice has a creamy appearance and is firm to the bite but there is no chalkiness left in the grain.While the risotto is cooking add your favourite herb and the bay leaf, I added some thyme. Season well with salt and pepper.
Cook the peas in the microwave and add them about 5 minutes from the end of the cooking time along with any fish and seafood you are using.
Now this is frowned on with a seafood risotto but I still do it as we love it, but I add a good amount of grated parmesan. It makes the sauce super nice, but if you listen to any chef, especially Italian ones, it seems to be a sin to do that - seafood and cheese don't go, but I like it so I do it!...and I've had fish and seafood with cheese many a time in restaurants - seafood lasagna, pizza marinara, mussels American style....
Not sure how reliable the family reviews are as risotto is a big family favourite. For me, I don't like the risotto rice that I have, it doesn't go creamy enough, which is a shame as I have a 5kg bag of it to get through, but I have never had any problems with the bags you get in the supermarket.
As ever it would have been perfect with some garlic bread or some nice prawns or mussels in their shells on top. Some crispy fried chorizo or onions on top would have pepped it up.
Film Night
Bellies full, but still armed with Aero Chocolate bubbles and Rolo's of all things (it's usually whatever on special offer) we continued with Film Night, a Saturday night tradition in the Hill household, by introducing Lauren to Top Gun. Two glorious hours of cheesy 80's nostalgia, a reminder of when both Tom Cruise and Val Kilmer were cute! Terrible - could only have happened in the 80's soundtrack, but in full HD with 5.1 surround sound those planes sounded good! It's action packed, got fast things, a love story, a father/son story, friendship issues one for both the girls and boys.....now then do you think Lauren is old enough for Dirty Dancing...er...maybe not yet!
Great Rissoto it looks good enough to eat.
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