Risotto de marisco variado

Ingredientes

• 1 tbsp Olive Oil
• 50 g Butter (1/3 cup)
• 4 cloves Garlic minced
• 350 g Arborio Risotto Rice (1 3/4 cup)
• 1.3 litre fish stock (5 1/2 cups) (or chicken/vegetable stock)
• 300 g Cooked seafood mix (seafood selection of mussels, squid and prawns) (If using frozen mixed seafood, defrost first)
• 2 tbsp Fresh Oregano chopped (or 1 tbsp dried Oregano)
• 60 g Parmesan (2/3 cup) (grated + extra to serve)
• salt & pepper

Preparación

1. 1

   Melt: On a low heat, add 1 tbsp Olive Oil and 50 g Butter (⅓ cup) in a pan, until butter has melted.Stir through 4 cloves Garlic minced.

2. 2

   Rice: Add 350 g Arborio Risotto Rice (1 ¾ cup) and mix in to oil, butter and garlic for 2 minutes.

3. 3

   Stock: Turn up to medium-high heat.Make 1.3 litre fish stock (5 ½ cups), add one ladle (cup) of hot fish stock at a time.Stir once every 30 seconds until the stock has been absorbed into the rice.

4. 4

   Repeat with another ladleful (cup) of stock.Continue this process, only adding more stock, once the previous stock has been absorbed.Stirring every 30 seconds to prevent sticking.When done correctly, it will take about 20 minutes ( about 3-4 minutes for each addition)

5. 5

   Turn heat to medium-low.Add the 300 g Cooked seafood mix (seafood selection of mussels, squid and prawns) and 2 tbsp Fresh Oregano chopped, stir to heat through for 3-4 minutes.If using raw seafood mix cook for about 8 minutes.

6. 6

   Turn heat off.Add salt & pepper and 60 g Parmesan (⅔ cup), stir through until it melts.

7. 7

   Serve, garnished with some extra oregano and a sprinkle of Parmesan.