Recipe for seafood risotto
Here is the recipe for an Italian classic – a delicious, creamy risotto. In this version, it is served with seafood in the form of scallops, langoustine tails, and Jerusalem artichoke chips.
The dish came to life after an inspiring trip to Ingerslev Boulevard, where both the fishmonger and the greengrocer provided plenty of great tips and tricks. In other words, you’re getting a dish that just exudes quality ingredients and great flavors.
Below, you can read how the seafood risotto is put together, and how to approach each part of the dish. Although there are many elements in this dish, they don’t need to be cooked for very long – so it’s important to have each part ready.
Buon appetito!
Ingredients
Risotto
- 1 pcs. Shallots
- 1 clove Garlic
- 27.2 gram Olive Oil
- 360 gram Risotto Rice
- 100 gram White Wine
- 1 l Chicken Stock
- Lemon Juice
- Balsamic Vinegar
- Salt and Pepper
- Parmesan
- 20 gram Butter
Pan fried scallops
- 6 pcs. Scallops
- Salt
- Sugar
Oven-roasted lobster
- 2 pcs. Lobster Tails
- Salt and Pepper
- Oil Neutral flavor
Artichoke Chips
- 4 pcs. Jerusalem Artichokes
- 0.5 l Oil Neutral flavor oil
- Flake Salt
Instructions
Risotto
- Chop the onion and press the garlic.
- Heat the oil in a sauté pan and sauté the onion and garlic. They should just become soft and not take on color.
- Now add the risotto rice and let it sauté with the onion and garlic for 1 minute.
- Now pour in the white wine, and let it cook while stirring until the wine has evaporated.
- Now add the chicken stock a little at a time, allowing the rice to absorb the liquid as you stir.
- Continue adding more chicken stock until the rice is al dente - that is, with a bite. This takes about 25 minutes.
- A few minutes before it is done, add the butter and freshly grated Parmesan cheese.
- Season with balsamic vinegar, lemon juice, salt, and pepper.
- When serving, add a little more freshly grated Parmesan. The consistency should be creamy, so the risotto flows a bit when served.
- Pat the 6 scallops dry and sprinkle them with a little fine salt and sugar.
- Heat a pan with ghee/clarified butter - find the recipe and description for ghee here. Alternatively, you can use a combination of oil and butter.
- Fry the scallops for 45 seconds on one side and 20 seconds on the other side.
- Remove the underside of the langoustine tails with scissors and season with salt and pepper. Rub them with neutral flavor oil.
- Secure the claws to the tails as shown in the picture below. Place the langoustines in a dish and bake them in the oven at 225 degrees Celsius (437 degrees Fahrenheit) with fan for about 3.5-4 minutes.
- Afterwards, pull the cooked tails out of the shell - make sure the intestine also remains in the shell. If not, it should be removed.
- Peel the Jerusalem artichokes and slice them thinly on a mandoline. Let them dry on kitchen paper without touching each other. Press the Jerusalem artichokes with additional kitchen paper and a heavy ovenproof dish on top.
- Meanwhile, heat neutral flavor oil in a pot to 150 degrees Celsius (302 degrees Fahrenheit).
- Put 4-5 chips in the pot at a time - if you add too many, the temperature will drop.
- When it stops bubbling/sizzling around the Jerusalem artichokes, they are ready to be taken out.
- Place them on kitchen paper and sprinkle with salt.
