SEAFOOD RISOTTO WITH GUACAMOLE
Combination of seafood and avocado is good, and since the seafood needs some spicing up sometimes we chose to combine it with a spicy guacamole. Risotto is simple to make, but in case you don't know how to make it, refer to our HOW TO section of our webpage.
4 servings:
Guacamole:
1 avocado
juice of 1 lime
1 red chili, chopped
1 shallot, finely chopped
1 tsp ground cumin
2 tbsp chives
salt, pepper
Mash the avocado with all the other ingredients. Season with salt and pepper and put aside until serving.
Seafood risotto:
1 l/1 quart of seafood stock
60 ml/2 fl oz olive oil
2 shallots, chopped
1 garlic clove, halved
1 carrot, chopped
300 g/10 oz arborio or carnaroli rice
5 tbsp white wine (optional)
pre-cooked fine crab meat, crayfish meat, or other seafood meat of your choice (crab is usually best!)
30 g/1 oz butter
50 g/1.7 oz parmesan cheese
2 tbsp chives
Make sure the stock is hot before you start making the risotto. sauté the onions, carrots and garlic in a moderately hot pan with olive oil, for 2 minutes. Add the rice and fry it for 2 more minutes. Add wine, mix and fry for 1 more minute. Then start adding the hot stock in small portions while stirring the rice continuously, until the rice is cooked. At the end, add the seafood, butter, parmesan and chives and mix so that it all blends nicely. Serve immediately before the risotto dries out. (Make sure to read HOW TO make a risotto on our webpage.)