I once read that it is difficult to make a good risotto - I disagree with this, as risotto is a food that absorbs whatever flavour you put with it, and is therefore a very versatile food to base a recipe on.
I used mainly prawns in this recipe, as it was a spur of the moment idea while shopping, and my local Coles only had imported seafood apart from the prawns (I do not generally buy imported fresh foods).
I have experimented with red wine instead of using the traditional white wine with seafood, and it has turned out nice and rich, and full of flavour.
Ingredients 20g butter
1 tbsp olive oil
350g green prawns
200g seafood marinara (can alter either of these quantities)
1 garlic clove
2 cups Arborio rice
¾ cup red wine
3¼ cups Fish stock (You could use chicken)
3 tbsp parsley, chopped
Grated rind of a lemon
2 tbsp lemon juice
Shell the prawns and keep on a plate with the other seafood.
Slice the leek finely.
Heat the butter and oil in a wok and add the seafood, cooking it till the prawns JUST start to turn pink, and no longer.
Do not cook longer or the prawns will get tough
Transfer out of the wok and keep aside.
Add the sliced leek and the garlic, and cook for about 5 minutes, or until the leek is soft.
Add the rice and stir for 2 minutes.
Add the wine and stir until the rice has absorbed this, then add the stock, about a cup at a time. Wait until the liquid is absorbed each time, before adding some more.
When you have used all the stock and most of the liquid is absorbed, add the partly-cooked seafood and the parsley, and stir for a few minutes.
Add the lemon rind and lemon juice, and return to a low heat for about 3 more minutes.
Also good to re-heat in the microwave for a short time at a later date.
I made a green bean and tomato salad with an avocado dressing, to go with this delicious seafood risotto.