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December 16, 2016
I decided to use the lobster sauce that I’d previously popped open to make my weekend cioppino pasta for another Italian-inspired fusion dish. While many people find cooking risotto at home a bit daunting, this recipe is a simplified version that produces excellent results. The most important thing to remember is the rice-to-liquid ratio of 1:4.
While you could definitely stick with the same seafood that I used to prepare the cioppino - fish, scallops, clams and prawns – I opted for smaller shrimp and squid that I bought from the wet market. I de-shelled the shrimp ahead of time, and used the shells to make a quick broth, giving the risotto an additional kick of umami flavour.
Traditionally cheese is grated into a risotto to enrich both the taste and texture, but I chose coconut milk instead for a slight Asian twist, adding the lobster sauce right at the end to give the dish a nice colour, and a contrasting flavour to the creamy rice.
500g medium shrimp, shells removed and deveined (set aside the shells and heads, if available)400-500g squid, cleaned, cut into 1-inch-wide chunks, then scored across the surface in a diamond pattern1 medium-sized onion, skin removed and finely diced2 cups Carnaroli Risotto Rice3 tbsp extra-virgin olive oil2 cups room temperature coconut milk4 tbsp Stefano Rocca lobster sauce1 dried bay leaf10g Japanese bonito flakes (optional)Salt and pepper to taste
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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