A few months ago I went on a lovely sunny holiday to southern Italy’s Amalfi Coast. It’s been almost six months since I went and the recent bout of cold and windy weather has got me reminiscing over better times…
One of the best parts of my holiday has to be the amazing seafood I ate, fresh from the coast every night. To recreate that holiday memory, I’ve put together a yummy risotto recipe inspired by my trip to Amalfi as part of Inghams Foodie Finds campaign.
For a fast and simple cook, I’ve used fish from the supermarket (don’t tell the Italians!) but if you want to get a more authentic taste, replace the ingredients with fresh fish from your local market.
2 onions, diced
2 cloves garlic, chopped
350g risotto rice
1L fish stock
200ml white wine/white grape juice
Juice of 1/2 lemon
70g crème fraiche
4 salmon fillets
70g parmesan cheese, grated
9 asparagus stalks, chopped
150g cooked prawns
1 packet cooked mussels
1. Heat 2 tbsp of oil in a large saucepan and fry chopped onions and garlic on low heat until they begin to brown.
2. Add the risotto rice and fry, stirring for 2 mins on medium heat.
3. Pour in the wine (or grape juice) and bring the mixture to a boil, then immediately lower the heat and simmer for 1 min.
4. Add one ladleful of fish stock and the lemon juice and continue to stir until the rice has absorbed most of the liquid.
5. Then pour in another ladleful of fish stock and stir until the rice has absorbed the liquid once again. Repeat this process until all the fish stock has been used up. This should take around 20-30 mins.
6. Once the rice is cooked, stir in butter, crème fraiche, chopped dill and parmesan cheese. Season with salt and pepper to taste.
7. In separate pots, boil the asparagus and peas for a couple of minutes until tender.
8. While the asparagus cooks, season your salmon steaks with salt and pepper then heat 1 tbsp of oil in a large pan and fry the salmon for 4-5 mins on each side until cooked through.
9. In a pan or microwave, heat the mussels and prawns.
9. Add the asparagus, peas, chopped salmon and prawns to the risotto. Alternatively, serve your salmon steaks alongside the rice.
10. Remove half the mussels from their shells and add to the risotto. Place the remaining shelled mussels on top of the dish to serve.
If you liked this post, check out: Recipe: Creamy Beef Massaman Curry
To keep updated on new posts, please follow and subscribe!