Eid recipes
45 minutes
Seafood risotto with saffron
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Seafood risotto with saffron
4
Easy
5 minutes
45 minutes
Ingredients
- 3⁄4 t saffron
- 4 T butter
- 1 T olive oil
- 2 shallots, chopped
- 2 cloves garlic, finely chopped
- 210 g risotto rice
- 3 1⁄2–4 cups fish stock
- 500 g Woolworths frozen seafood-and-fish mix, thawed
- crispy poppadoms, for serving (optional)
- fresh lemon wedges, for serving
- fried curry leaves, to garnish
- lime zest, to garnish
Method
1. Crush the saffron using a mortar and pestle and add 2 ice cubes. Allow to melt. This will bring out the flavour and colour.
2. Place a saucepan over a medium heat and add 2 T butter and the olive oil. Add the shallots and cook for 5 minutes until translucent. Add the garlic and cook for 1 minute, then add the rice. Stir for about 5 minutes until translucent and toasted.
3. Add the stock, one ladleful at a time, stirring after every addition. Add another ladleful once the stock has been absorbed – about 25–30 minutes. If the rice is cooked, don’t add the last ladleful.
4. Add the saffron water and seafood mix and stir until well combined. Add the remaining butter and cook for a further 5 minutes, or until the seafood is cooked through. Season to taste with lemon juice, scatter over the curry leaves and garnish with lime zest.
Find more seafood recipes here
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones