Food: Seafood & Chorizo Risotto Recipe



Seafood risotto has always been a personal favourite of mine. Add chorizo and I’m drooling. I went through several recipes and this is the end result! I am yet to find real risotto rice and fish stock so this was made with Calrose rice and vegetable stock and it nevertheless came out absolutely perfect.

  • 350-400 g (12-14 oz) risotto rice – Arborio, Carnaroli, Vialone Nano… Calrose if you’re really stuck like I was
  • 1 packet (500 g – 1.1 lb) frozen seafood selection, defrosted
  • 100 g (3.5 oz) chorizo sausage, finely diced
  • 75 ml (3 fl oz) olive oil
  • 2 cloves of garlic
  • 1 chilli, mild
  • 1 shallot
  • 100 ml (3 1/2 fl oz) white wine (I used sauvignon blanc)
  • 1 litre (1 3/4 pints) minimum of ready to use hot fish or vegetable stock – 2 stock cubes (have a third one at hand in case you need more though)
  • 2.5 ml (1/2 tsp) black pepper
  • A small bunch of fresh parsley, roughly chopped-Defrost the seafood – either take it out hours in advance or dip the packet in warm water for a while to quicken the process-Prepare the stock – I left it simmering on a very low heat while I went about my business
    -Heat the olive oil in a large pan and add the garlic (chop each clove in half lengthwise) and the chilli (chop in half lengthwise and remove the seeds first) – don’t chop them finely. Feel free to chop them finely and leave them in if you prefer stronger heat and garlic flavour. Which I do.
    -Sweat them on a low heat until the garlic is golden then remove garlic and chilli from pan
    -Put heat on medium and add seafood
    -Cook and stir for 2-3 minutes to give the oil flavour then remove from pan with a slotted spoon and transfer to a separate recipient – cover recipient with foil
    -Add the finely chopped shallot to your pan and sweat on low heat for 3-5 minutes until shallot is soft
    -Add the rice and stir thoroughly to make sure each grain is coated in oil and translucent, and sweat it for 2 minutes
    -Add the wine and stir while it evaporates (approx. 2 minutes) – put back in fridge if you plan on drinking it later
    -Add the black pepper
    -Turn the heat to medium-low as you add 2 ladles of stock to the rice and stir until the stock is absorbed
    -For the next 15 minutes, you should continuously be stirring your rice, adding the stock two ladles at a time every time it is almost fully absorbed
    -Once the 15 minutes are up, add the sea food and stir
    -The rice should be ready within 3-5 minutes – keep stirring (making sure to scrape the bottom of the pan to prevent the rice from sticking) and tasting every minute.
    -If the risotto is drying up, add stock one ladle at a time
    -Once the rice is perfectly ‘al dente’ add in the parsley and stir
    -Risotto is now ready

Keep some parsley leaves for presentation (and perhaps make better of use of them than I did – looks like I tripped and dropped them on there by accident) and if you used a decent Sauvignon Blanc for cooking, make sure to serve yourself a glass while you eat.


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