Tuesday, 27 May 2014

Seafood Risotto


500g Marinara Mix
1 x Cup Alborio Rice
4 x Tablespoons Butter
Olive Oil
1 x Cup White Wine
2 x Cups Fish Stock
Shallots (diced)
Tomato Paste (small tub)


1. Place butter and olive oil in pan - mix until butter is melted
2. Add rice, fry until mixed
3. Add wine, half the fish stock and tomato paste
4. Simmer and continue slowly adding remaining fish stock as required until rice is nearly cooked
5. Add seafood, stir through, place lid on pan and let simmer for 15 mins on low heat
6. Serve with diced shallots