did another excellent seafood risotto for my friends on 31.7.2014.
was trying to copy/recreate monterosso restaurant miky’s incredibly tasty flamed seafood risotto. couldn’t do the flamed pasta part of course, so just the seafood risotto. 🙂
i used my favourite chef john of foowishes.com shortcut oven-baked paella method.
for seafood, i fried shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter.
i also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned.
i fried ginger & some orange peels & added the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
for the stock i sautéed the heads & shells of 10 medium prawns in olive oil & tumeric & added 500ml of vegetable stock & boiled for a hour. as i was preparing lobster pasta, i added the lobster shells to the shellfish stock as well. 🙂
i sauteed carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1 cup of arborio rice (which i bought recently at monterosso) & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. i tasted the risotto. the flavour was excellent, and in this case as the stock already had some salt in it & mindful that the prawns & squid were also seasoned i did not add more salt. the risotto was about 85%-90% cooked with the centre slightly hard.
i set it aside. when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute. this cooked the risotto to al dente. the taste was excellent, super tasty from the sweetness of the vegetable, stock & also the prawns, squid, razor clams & littleneck clams. 🙂
sure, it’s not really comparable to miky’s famous flamed seafood risotto which we had at monterosso during our recent amsterdam, lake como, cinque terre, milan adventure 13-24apr2014. still it was a supremely enjoyable dinner. 🙂
c.h.e.f anfy
Ingredients-
- 10 medium prawns (shelled & de-veined)
- 1 large or 2 medium squid (cross-cut)
- 300g razor clams shelled with innards removed & cleaned
- 500g of littleneck clams cleaned
- 1 yellow onion (chopped)
- 2 stalks celery (chopped)
- 2 stalks leek (chopped)
- 2 cloves garlic (chopped)
- 500ml prawn & vegetable stock
- 1 cup arborio rice
- 1 teaspoon tumeric (or saffron)
Directions-
- fry shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter. very lightly fry razor clams (after removing shell, cutting away the innards & clean). fry ginger & some orange peels & add the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
- stock – sauté heads & shells of 10 medium prawns in olive oil & tumeric & add 500ml of vegetable stock & boiled for a hour.
- cook risotto -saute carrot, celery, onions, then leek & garlic in olive oil as a stock base, add turmeric for colour, add 1 cup arborio rice. add prawn stock & bring to boil. place oven-proof pan in a preheated 210degC oven for 10mins. taste the risotto & add sea salt, paprika to taste. risotto should be about 85%-90% cooked with the centre slightly hard. set it aside. when ready to serve, add remaining stock & juices from fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover. add salt & paprika to taste. once risotto almost cooked add all the ingredients & covered for 1 minute & cook the risotto to al dente. serve.
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