Tagged: arborio rice

Seafood Risotto


Well there’s a theme this week, Risotto. I have no control over what Frank blogs and vice versa, so sometimes we may clash. Oh what a lovely clash though. Whereas Frank’s risotto was part of a meal, my risotto is a meal in itself. Also here you will find ingredients you’ll never find in one of Frank’s blogs namely seafood.
Frank never eats any seafood, he won’t eat mussels on the basis that they look like a lady part, I’ll leave that to your imagination. They’re all out, prawns, cockles, clams. I’m not sure about squid but I would guess it’s on his do not eat list. A very strange situation for such a blatant foodie.


This dish is a regular favourite of the Rimmers. Particularly on a Friday or Saturday night.

Here’s what I used for 2 servings

2 Cups Arborio Rice
1 Fish Stock cube
Smoked Haddock around 100g
Pollack. Use any other white fish
Cooked Prawns
Cooked Mussels
Parmesan Cheese
2 Fresh Chillis

My good friend Fred brought me a huge bag of frozen cooked prawns and I also bought 4 packets of cooked mussels that were reduced in Tesco. They take up too much room in the freezer so we’ve had a few seafoody dishes recently. I much prefer fresh mussels as you get the lovely juices too but you could really taste the individual mussels in this dish purely by not overcooking them and turning them to rubber. I also had the ends of some frozen pollack fillets having used the thicker bits for battered fish.

The first thing I did was to cook the smoked haddock. I did this by putting the fillets in a bowl of water, covering them with a plate and microwaving for 3 minutes and then leaving them to steep in the water.


The rest of the seafood I left frozen.

Now to make the risotto.  Gently fry the chopped garlic and chillis in olive oil for a couple of minutes and then add the rice and coat the rice in the oil till it takes on a slightly translucent sheen. For effect I always add some turmeric to make the rice go yellow. If you were posh you could use saffron but I didn’t want that taste in this dish.
I then added the water from the smoked haddock and stirred. Basic risotto making as Frank explained is add the water little and often. I made a fish stock with the cube and added this to the rice a little at a time. Keep this up till you think the rice is just nearly ready. Try it by biting it, it should be slightly al dente. Add a load of parmesan to the rice and stir in. No need to grate it, I finely chop mine and add it. It will melt into the dish anyway. Put a good amount in as I think the cheese is the real essence of a risotto.
Add all your frozen seafood and maybe a few peas as well. I hadn’t got any at the time. Keep stirring till the risotto warms up again as all that frozen food will have cooled it down. Lastly flake the smoked haddock and add to the risotto along with some herbs of your choice. My chives are well on their way in the garden so that’s what I used.  And you’re ready to serve with a good twist of black pepper.
A good idea would be some lovely crunchy bread to go with it. Also, make more than you need as Carol and I spend the next hour going back to the pan for “just another nibble”. The combination of flavours and heat is so addictive.


No Shiraz here for this dish. Carol had a glass of Sauvignon Blanc and peasant that I am , I had a bottle of ice cold cider.


If only I could get Frank to eat this. I’m sure blindfolded, he would appreciate this flavour explosion.

Do try this dish use anything you have but make sure smoked haddock is one of your ingredients. Cheers me hearties. Mugsie

Salmon & Scallops with Pecorino and Lemon Risotto and Pea Purée

“What to do for tea tonight?” That was going round my head all afternoon. I didn’t have anything in specifically and I had no inspiration.

Then a rummage through my freezer unearthed the last of the Scallops my friend brought round and also the last of the Salmon side I had portioned up a few months back.

Then it hit me.

Last week I had bought some Arborio rice from Lidl. This is not a line they usually do. And also in the same shopping trip, I had bought some Pecorino cheese. Pecorino is the sheep’s version of Parmesan. I had a portion of frozen peas left and some lemons in the fridge. “It’s all there.” I thought.

Tea sorted!

I defrosted the Scallops and a large amount of liquid came off them so as not to waste anything this was the first liquid added to the rice.

To make a Risotto, first gently fry some finely chopped onion or shallot and a clove of garlic. Then fry the rice as well till it goes slightly translucent, then you can start adding your liquid. As I said the scallop juice went in first, followed by my home-made chicken stock.

Keep adding the stock and keep stirring – it releases the starch which makes your risotto creamy. Near the end of the cooking add a good handful of the cheese and the juice of a Lemon.

The Lemon and Pecorino

Then I put my salmon into a frying pan and, as before, I fried the skin side till it was nice and crispy and then turned it over.

When I turned the salmon over , I also put the Scallops in to fry as well.

While this was cooking, I made the pea purée.

I took my peas and microwaved them in some water till cooked. I then drained the water off and blitzed the peas with a knob of butter and some of my stock till smooth.

There you go, all your bits are made and ready to serve. All you need is a twist of black pepper and you’re away.

This cries out “Drink white wine with me!” which the missus did. I had a glass of Shiraz, which I thought was also a good partner, as the risotto had a pungency that could match the wine.

It was bloody fantastic. I do like that risotto/fish combination and I will be doing it again for sure.


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