Delia

Seafood Risotto - Unlive - Waitrose

The soupe de poisson used here is a very special ingredient made from fresh whole fish. The seafood is blast frozen as soon as it reaches the shore to retain its fresh flavour. The Arborio rice is the highest quality, and the fresh mayonnaise tastes absolutely home-made. All these combine to make this the very best seafood experience for those of us not lucky enough to live near the sea.

Serves 4

Adapted from Delia's Happy Christmas

Seafood Risotto - Unlive - Waitrose
Ingredients
 1 x 400g pack frozen Waitrose fruits de mer (uncooked)
 275ml Arborio rice (as measured in a glass jug)
 1 teaspoon butter
 1 teaspoon olive oil
 1 x 780g jar Perard Soupe de Poissons
 120ml dry white wine
 1 tablespoon olive oil
 1 large shallot, peeled and chopped
For the sauce rouille:
 ½ teaspoon salt flakes
 1 fat clove new season garlic
 1 rounded teaspoon Seasoned Pioneers Hot Paprika (not smoked)
 2 heaped tablespoons Delouis Fils Fresh Mayonnaise
To serve:
 4 tablespoons Waitrose Grated Swiss Gruyère cheese
Equipment

Method

First, prepare the sauce by pounding the salt and garlic to a paste with a pestle and mortar, then stir in the paprika and mayonnaise and whisk it all together.

Now in a medium saucepan or flameproof casserole heat the butter and 1 teaspoon of oil, then stir in the rice and, when it’s all glistening and the grains are coated with butter and oil, pour in the soup and wine (no need to season). Give it all a good stir and turn the heat down so that everything simmers very gently (without a lid) for about 20 minutes, giving it a stir from time to time.

Meanwhile, heat 1 tablespoon of oil in a large frying pan and, when it’s hot, add the shallot, cook for about 5 minutes, then add the fruits de mer straight from the freezer (stand back, as they will splutter as they go in). Keep the heat high and stir it all around for about 5 minutes until the prawns have turned pink and opaque on both sides. Then transfer the whole lot to join the rice after the 20 minutes are up. Stir well and continue to cook for another 6 or so minutes, until the rice grains are tender but still have some bite. Serve the risotto in warmed bowls.

Then at the table add little blobs of sauce and a sprinkling of cheese.

Nutrition 681kcals/62.8g carbohydrate/4.4g sugars/30.3g fat/9.5g saturated fat/4g salt per serving

Print Page