Rich and satisfying, this char-grilled seafood risotto makes the perfect meal for any special occasion. Topped with juicy prawns, tasty scallops and smoky chorizo, it has a luxurious finish that is sure to impress whoever you make it for. Serve simply with a green salad.
- 15g butter
- 2 shallots/1 small onion, peeled and finely chopped
- 1 head of fennel, cored and finely sliced
- 1 garlic clove, peeled and crushed
- 4tbsp sherry or Madeira
- 150g arborio rice
- 600ml hot fish stock
- 4tbsp low fat crème fraiche
- 4-6 fresh king scallops
- 4-6 fresh prawns
- 4-6 slices chorizo
- Parsley leaves
- 1-2tbsp olive oil
Melt the butter in a shallow pan over a medium heat. Add the shallot/onion, fennel and garlic and cook for 5 minutes, stirring occasionally.
Add the sherry, or Madeira, and seasoning and stir-fry for 2 minutes. Stir in the rice, and cook, stirring, for 2 minutes. Pour in about a third of the stock, adding more once it has been absorbed, and cook,stirring frequently for 15-18 minutes or until rice is just tender. Take off the heat and stir through the crème fraiche.
Heat a large non-stick frying pan/griddle pan until very hot. Brush the seafood with oil, sprinkle with salt and pepper. Cook the scallops, prawns and the chorizo slices for about 1 minute on each side. Divide the risotto between plates, top with the seafood, garnish with parsley and drizzle with oil.
To get your risotto really creamy make sure you stir constantly. The stirring releases the rice's starch making it soft and smooth.