Italian Fish and Shellfish Recipes - Seafood Risotto Recipe

Ingredients

• 1/4 cup butter

• 1 onian, chopped

• 1 yellow bell pepper, cored, seeded, and chopped

• 1 red bell pepper, cored, seeded, and chopped

• 4 tomatoes, skinned, seeded, and chopped

• 12 ounces cod, skinned and cut into bite-sized pieces

• 1 prepared scallops

• 1 1/4 cups risotto rice

• 2 cups hot Fish Stock

• salt and pepper

• 2 tbsp finely chopped parsley, to garnish

• 1/4 cup freshly grated Parmesan cheese, to serve

Serves 4

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Method:

1. Melt half of the butter in a heavy-based saucepan. Add the onion, yellow and red peppers, and tomatoes and sauté gently for 2 minutes until softened but not colored.

2. Add the cod and scallops, and cook for a further 3 minutes. Transfer to a bowl and season with salt and pepper. Cover and set aside.

3. Melt the remaining butter in the pan, add the rice, and stir well to coat the grains with the butter. Stir in the stock and 1 teaspoon of salt.

4. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes, until the rice is almost tender and the liquid has been absorbed.

5. Gently stir in the cod mixture and heat for 2 minutes. Garnish the risotto with parsley, sprinkle with Parmesan cheese, and serve immediately.