Friday, March 29, 2013

Fish and shrimp risotto

This is more of a what-ever-can-i-come-up-with-to-empty-the-pantry-and-the-freezer kinda mishmash recipe, but it works!

I was craving tomato rice the day I made this recipe, and since I had a TON of frozen fish (that I got for a bargain at the supermarket), I decided to incorporate this maritime ingredient into a risotto.

I made this quite a long time ago, but never really had the time to edit it into a blog entry. Since my next recipe will take another couple of days before I can post it up, I decided to tackle that one and have it ready for you for the weekend.

Hope you'll like!

INGREDIENTS (for 2 to 3 people):
- 1.5 cups arborio rice
- 1 15oz can of crushed tomatoes
- 2 to 3 cups of water (use 2 and then add more if needed)
- 1/2 cup white wine
- olive oil
- 1 shallot, finely diced
- 1 clove of garlic, slivered
- 2 lbs of mixed fish and peeled deveined shrimp, cubed (I used frozen shrimp and fish that I thawed and drained, my personal fish mix was cod, tilapia and flounder)
- salt, pepper
- grated Parmesan cheese to taste

- in a skillet, heat a glob of olive oil and saute the shallot and garlic until transparent. Do not let it brown.

- add the rice, and coat with oil. Cook for a minute or so on medium-high heat, until the rice is opaque and bright white. Do not let it brown.

- add the wine and a ladle of water, and stir until the liquid is absorbed.

- add the tomatoes and their liquid. Stir until the liquid is absorbed.

- add the rest of the water ladle by ladle, stirring until each ladle has been absorbed before adding the next one, until the rice is almost cooked through (about 25 minutes)
- when the rice is a few minutes shy of being done, add the shrimp, fish cubes, salt and pepper and cook for 5-8 minutes (or until cooked through)

- finish with a healthy dose of grated parmesan cheese

- serve hot, sprinkled with italian parsley

- Enjoy!

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