This homely, comforting risotto is packed with plump, fresh seafood and has a delicious, creamy texture.
2 tbsp olive oil
3 shallots, diced
2 garlic cloves, crushed
200g/7oz risotto rice
100ml/3½fl oz white wine
1 litre/1¾ pints hot chicken or fish stock
12 raw king prawns
100g/3½oz smoked salmon
100g/3½oz frozen peas
salt and freshly ground black pepper
2 tbsp crème fraîche
50g/2oz parmesan, grated
For the basil butter, blend the softened butter and basil in a food processor until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.
For the seafood risotto, heat the oil in a large frying pan over a medium heat. Add the shallots and garlic and fry until softened but not browned (about 4-5 minutes).
Add the rice and cook, stirring well, for 2-3 minutes, or until the rice is coated in oil and is translucent.
Add the wine and bring the mixture to a simmer, stirring continuously until most of the liquid has been absorbed by the rice.
Add a ladle of hot stock and return the mixture to a simmer, stirring until it has been absorbed. Repeat the process until the rice is almost tender.
When the risotto is almost ready, add the raw king prawns, scallops, smoked salmon and peas and continue to cook until the prawns and scallops are cooked through and the other ingredients have warmed through. Season, to taste, with salt and freshly ground black pepper.
Just before serving, stir through the crème fraîche and grated parmesan.
Meanwhile, for the parmesan crisps, half-fill a frying pan with oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous; do not leave unattended.)
Place a handful of the grated parmesan into the pan and fry for 2-3 minutes, turning over using a spatula, until golden-brown. Remove from the pan using a slotted spoon and carefully curl them over the handle of a wooden spoon. Set aside to cool.
For the rocket salad, mix the crème fraîche and balsamic vinegar in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
Drizzle the dressing over the rocket leaves and garnish with the parmesan shavings.
To serve, spoon the risotto onto four serving plates. Place a dollop of basil butter on top of each portion. Garnish with the parmesan crisps and parmesan shavings.
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