Tomato and seafood risotto
This is a recipe donated to me by wonderful Glaswegian chef, John Quigley. My friend and I went for a meal in his restaurant Red Onion and this is seriously the best ever risotto I have ever tasted!
(Serves: 4)
Method
1 tbsp extra virgin olive oil60g onions or shallots, finely chopped1 clove garlic, crushed500ml tomato juice1 chicken stock cube200g arborio rice1 tsp tomato purée100g cherry toms halved2 tbsp fresh torn basil leavesJuice of ½ lemon1 tbsp chilled unsalted butter2 tbsp grated ParmesanBig handful of crayfish, prawns or langoustinesFreshly ground black pepperA few fresh basil leaves to garnish
Ingredients
Heat the oil in a large non-stick saucepan. Add the onions or shallots and garlic and sauté gently for 10 minutes, or until they are softened but not coloured
Put the tomato juice and stock cube in another pan and bring it to simmering point
Add the rice to the onions and cook for a further 1-2 minutes, stirring frequently, until the rice becomes transparent
Add a small ladle of tomato juice to the rice mixture and stir continuously until all the juice has been absorbed. Repeat, stirring after each ladle of juice has been added, and cook for 10-15 minutes until the rice is tender and has a creamy consistency, adding more water if necessary.
Stir the tomato purée, crayfish, lemon juice, butter and basil leaves into the rice and mix to combined and warm through, season to taste
Serve garnished with basil and lemon wedges on the side, alternately use salmon, monkfish, mussels or even lobster as alternative seafood - remember - just have one portion. YOUR portion size is the size of Your hand with fingers together. Anything outside this size needs to be salad, vegetables or fruit only.
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