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- +17 ingredients
- +11 steps
Ingredients
- SeafoodAdded: 300 g squid tubes, cut into rings or strips
- Added: 300 g peeled king prawns
- Added: 200 g scallops
- Added: 2 tbsp olive oil
- Added: 1 tbsp balsamic vinegar
- Added: 1 tsp dried oregano
- Added: ½ tsp salt
- Added: ¼ tsp freshly ground black pepper
- RisottoAdded: 1 l fish stock
- Added: 2 tbsp olive oil
- Added: 1 onion, finely chopped
- Added: 2 cloves garlic, minced
- Added: 400 g risotto rice such as Arborio or Carnaroli
- Added: 150 ml dry white wine
- Added: 2 tbsp chopped parsley
- Added: 25 g butter, cubed
- Added: Salt and pepper, to taste
Method
Added step 1:
Cut the squid into rings or strips.
4 minAdded step 2:
Toss the squid, prawns and scallops with the olive oil, balsamic vinegar, oregano, salt and pepper. Cover and leave in the fridge for 30 minutes while you cook the rice.
30 minAdded step 3:
Bring the fish stock to a bare simmer in a saucepan and keep it there.
5 minAdded step 4:
Finely chop the onion, mince the garlic and chop the parsley.
6 minAdded step 5:
Heat the olive oil in a large heavy pot and cook the onion and garlic very gently until soft but not coloured.
6 minAdded step 6:
Stir in the rice and cook for up to 2 minutes, until the grains look translucent. Season lightly and pour in the wine.
2 minAdded step 7:
Stir until the wine has almost cooked away.
2 minAdded step 8:
Add the hot stock a ladle at a time, stirring often and waiting until each addition is nearly absorbed. The rice should never be swimming. Keep going for 15–20 minutes, until the rice is soft but still has a little bite.
18 minAdded step 9:
About 5 minutes before the end, stir in the marinated seafood and cook until the prawns are pink and the squid is opaque.
5 minAdded step 10:
Stir in the parsley, take off the heat and beat in the butter a few cubes at a time. Taste for salt and pepper.
2 minAdded step 11:
Leave to rest for 2 minutes, then serve.
2 min