Seafood Risotto

  • 10 portions

Instructions

  1. Heat 40mL olive oil in a pan and cook onions for 3-4 minutes over a low heat.
  2. Add rice and cook for a further 2-3 minutes.
  3. Meanwhile in a separate pan bring stock to a gentle simmer.
  4. Gradually add stock to rice in small batches, stirring constantly until rice has absorbed all stock.
  5. In a separate pan heat the remaning olive oil and gently cook the seafood, add BUITONI Sugo per Pasta and continue to cook until seafood is just cooked.
  6. To finish remove risotto from heat and stir through seafood, butter and Parmesan. Check for seasoning.
  7. Garnish with parsley.

Recipe Details

Qty

Unit

Ingredient

Preparation

  Salt and Pepper 
150grParmesan CheeseGrated
150grUnsalted Butter 
  Parsley to Garnish 

40

mL

Olive oil

 

200

g

Green Prawns

Peeled

8

gr

Garlic

Crushed

150

gr

Onion

Finely Chopped

600

gr

Arborio Rice

 

200

gr

Baby Calamari

 

200

gr

Mussel Meat

 

4

L

Chicken Stock

 

200

gr

White Scallop Meat

 

500

gr

BUITONI Sugo per Pasta (Pasta Sauce)