Herby and delicious with a subtle spicy kick. A super creamy, decadent bowl of this mixed seafood risotto topped generously with umami parmesan will have you sneaking back for more…
- 2 cups Arborio rice
- 1 large brown onion – finely diced
- 4 cloves garlic – finely diced
- big dash of olive oil
- knob of butter
- fresh rosemary, thyme and oregano – finely chopped
- 1 cup of white wine
- 5 cups of vegetable stock (for risotto try to use TOP quality)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of wholegrain mustard
- 1 tablespoon of horseradish
- sprinkle of ground chili powder
- 1 teaspoon of fish sauce
- 1/2 cup cream
- 25g butter
- fresh mixed seafood
- 3 cups baby spinach
- 1/2 cup grated parmesan + extra for serving
- bunch of fresh parsley – chopped
- rock salt & fresh black pepper
To heat your stock, place in a saucepan over a high heat and bring to the boil.
In a separate large saucepan heat olive oil over a medium heat. Add the onion and garlic and sweat for 2 minutes. Add the butter, and once melted add the rice and the herbs. Stir to coat the rice, sauté for 2 minutes until glossy.
Pour over the wine, stir and cook until absorbed.
Add a cup of the heated stock along with the mustards, horseradish, chili, fish sauce and a generous grinding of salt & pepper. Adding these now will help develop flavour.
Cup by cup add the remaining stock. Only adding the next cup once the last has been absorbed by the rice.
Once you have used up the stock and the rice is nearly cooked, gently stir through the mixed seafood, butter and cream. Continue to cook over a medium low heat until the cream has been absorbed, the rice is creamy and glossy and the seafood is cooked to perfection! Season to taste with salt & pepper.
Remove from the heat. Lastly stir through the spinach, parmesan and parsley.
Serve in large bowls, sprinkled generously with parmesan and parsley.