Seafood Risotto Recipe

Seafood Risotto is an ideal way to make a little seafood go a long way. It’s the perfect larder recipe to use canned seafood and arborio rice and cook up a feast of flavour.

Why I love Italy

Italy is always my first choice of destination for a holiday. I first visited With my parents when I was 15 and fell in love with the climate, the markets, the architecture and the art. But above all it is the food of Italy which keeps me coming back.

Montalcino

Of course, for me, food is a really important part of my holiday and it’s lovely to try to recreate dishes that you have tasted on holiday.  Getting the right ingredients makes all the difference when making dishes from another country.  I was delighted when UFUUD contacted me to try some products from their extensive selection.

An Italian Deli in Montalicino

UFUUD is the UK’s place to buy Italian food online, it is synonymous with high quality and tradition. As the number one portal in the UK to purchase traditional products, they offer a wide array of exclusive goods that come from 60 local producers throughout 16 regions of Italy.

Some of their most popular products include cold cuts, pasta, ready-made sauces, oil, rice, vinegar and sweets, to name a few. At UFUUD  they have the passion to satisfy the tastes of everyone looking to savour the tastes that are the foundation of our country’s gastronomy.

Here is what I ordered from UFUUD :

The website it easy to use and each product comes with detailed information about the product including the ingredients (where appropriate) conservation information and chef’s advice.  Search the site by FOOD, DRINK, ORGANIC OR PROMO.

The products in the photo collage above were used in the Seafood Risotto. The carnaroli is a lovely quality, creamy but it didn’t disintegrate when cooked in the risotto.   I loved the big soft chunks of long fin tuna, quite unlike those I usually buy in a tin, it was much more like real fish.

The marinated anchovies were soft and delicious and not overly salty.  The Romaniae Terrae Pecorino caused some comment from the family who asked why I had a ‘roll’ in the fridge!  The cheese is semi-hard and has a good strong flavour.  I found the wheat berries a bit of an annoyance as they are too hard to eat.  I dare say they add flavour to the cheese.  The other ingredient is my wild garlic pesto.

Other dishes that I have made with the goodies from UFUUD are Taragna Polenta for my Mackerel with Madeirean Special Sauce.

More Risotto Recipes from Farmersgirl Kitchen

Easy Slow Cooker Risotto is a simple way to make a delicious creamy rice dish with simple ingredients.  Serve it as it is with a salad or add whatever ingredients you have to hand, it’s such a versatile recipe.

Baked Butternut Squash Risotto with Sage and Parmesan is an easy supper recipe that makes the best use of delicious butternut squash. It is baked in the oven for maximum convenience and the sweet squash blends beautifully with the sage and parmesan cheese. 

This is my interpretation of the Mackerel with Madeiran Special Sauce served with Mihle (maize meal/polenta) which we enjoyed at the Apolo Cafe in Funchal, Madeira.  

Seafood Risotto

Janice Pattie

Seafood Risotto is an ideal way to make a little seafood go a long way. It’s the perfect larder recipe to use canned seafood and arborio rice and cook up a feast of flavour.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 412 kcal

Ingredients

• 1 tbsp olive oil from the Long Fin Tuna
• 1 onion finely chopped
• 250 g Carnaroli risotto rice
• 900 ml fresh fish or vegetable stock hot
• 4 tbsp wild garlic pesto or other green pesto
• 180 g Long Fin tuna in oil drained
• 40 g marinated anchovies
• 240 g prawns
• 60 g Pecorino cheese
• 40 g Pecorino cheese

Instructions

 

• 1 tbsp olive oil from the Long Fin Tuna, 1 onion
  Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.
• 250 g Carnaroli risotto rice, 900 ml fresh fish or vegetable stock
  Add the rice, stir for 1 minute, add a 50ml of stock and simmer until evaporated.
• 900 ml fresh fish or vegetable stock
  Add 400ml of the stock and simmer again, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.
• 900 ml fresh fish or vegetable stock
  Add the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.
• 4 tbsp wild garlic pesto or other green pesto
  Stir in the pesto and cook for 1 minute.
• 60 g Pecorino cheese
  Remove from the heat, stir in 60g of Pecorino finely chopped or crumbled and season to taste.
• 180 g Long Fin tuna in oil, 40 g marinated anchovies, 240 g prawns
  Add the Long Fin tuna, anchovies and prawns and gently stir into the risotto.
• 40 g Pecorino cheese
  Serve with the remaining 40g of Pecorino in finely shaved slivers over the top.

Nutrition

Calories: 412kcalCarbohydrates: 37gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 94mgSodium: 1170mgPotassium: 406mgFiber: 2gSugar: 1gVitamin A: 303IUVitamin C: 1mgCalcium: 289mgIron: 3mg

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