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Genoese Seafood Risotto

ingredients

serves 4
1.2 litres (2 pints) 5 cups hot fish or chicken stock
350 g (12 oz) arborio (risotto) rice, washed
50 g (1 3/4 oz) 3 tbsp butter
2 garlic cloves, chopped
250 g (9 oz) mixed seafood, preferably raw, such as prawns (shrimp), squid, mussels,
clams and (small) shrimps
2 tbsp chopped oregano, plus extra for garnishing
50 g (1 3/4 oz) Pecorino or Parmesan cheese, grated

method

1. ln a large saucepan, bring the stock to the boil. Add the rice and cook for about 12 minutes, stirring, or until the rice is tender. Drain thoroughly, reserving any excess liquid.

2. Heat the butter in a large frying pan (skillet) and add the garlic, stirring.

3. Add the raw mixed seafood to the pan (skillet) and cook for 5 minutes. If you are using cooked seafood, fry for 2 - 3 minutes.

4. Stir the oregano into the seafood mixture in the frying pan (skillet).

5. Add the cooked rice to the pan and cook for 2 - 3 minutes, stirring, or until hot. Add the reserved stock if the mixture gets too sticky.

6. Add the pecorino or Parmesan cheese and mix well.

7. Transfer the risotto to warm serving dishes and serve immediately.

The Genoese are excellent cooks, and they make particularly delicious fish dishes flavoured with the local olive oil.

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