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| THAI SEAFOOD RISOTTO |
| 4 Servings |
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| Ingredients For Risotto |
1 each Box Risotto (usually a one pound box)
1 each Whole White Onion Fine Dice
2 c White Wine
1.25 qt Chicken Stock
(this may very depending on the risotto)
1/4 c Olive Oil
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| Ingredients For Tahi Risotto |
12 each Mussels
4 each U-10 Scallops
1 lb Seafood (any very fresh seafood,Tuna,
Grouper, Salmon etc.) Cut into 1/2 inch cubes
8 each 21-26 Shrimp
1/4 c Olive Oil
1 c Chicken Stock (or fish stock, or shrimp stock,
this can very)
2 T Chopped Shallots
1 T Chopped Garlic
2 T Coconut Milk
2 T Soy Sauce
1 each Chopped Tomato (prefer Concasse)
1 each Julienne Red Pepper
1 each Julienne Poblano Pepper
1 T Chiffonade Thai Basil
1/2 t Fish Sauce
1/2 c Unsalted Butter
1/2 t Chopped Thyme
1 T Hot Sauce (or cayenne)
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| Method |
| Over medium high heat a large sauce pan.
Add the oil to the hot pan and then the diced onions.
Saute the onions until translucent.
Add the risotto and continue to sauté, STIRRING CONSTANTLY
with a wooden spoon, until the risotto becomes slightly
translucent.
Add the White wine and continue stirring until the wine has
been absorbed by the risotto.
VERY IMPORTANT, Always stir your risotto to help bring out
the natural starches and creamy consistency of the rice.
Add the chicken stock one cup at a time continuing to stir.
Always wait until the risotto has absorbed the stock before
you add anymore.
Continue this process until the rice is “el dente” (el dente =
hard to tooth).
Place the almost cooked risotto on a sheet tray and spread it
out to cool down.
Place in the refrigerator until cool. |
| Method |
| Heat over medium high heat a large sauté pan or a risotto
sauté pan.
Place all the seafood on a plate and season hourly with salt
and pepper.
Add the olive oil to the already hot sauté pan.
Add the shallots and garlic and sauté until translucent.
Add all your seafood and sear until half cooked.
Remove the seafood from the pan and place on another plate.
Add your tomato, julienne peppers and risotto to the pan.
Stir in, with a wooden spoon 1/2 cup of chicken stock.
Always continue to stir the risotto.
Then slowly add the coconut milk, soy sauce, fish sauce, hot
sauce and more chicken stock.
Add the seafood continuing to stir.
Last add the basil, thyme and butter continuing to stir.
Add more stock if needed to create a creamy consistency.
All this happens with a hot pan.
The risotto should still be slightly “el dente”.
Arrange the seafood around the risotto in four large bowls. |
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