1 clove garlic, crushed
1 medium onion, finely chopped
1 tablespoon vegetable oil
1/3 cup (75 g) butter
450 g ( 1 lb) basmati or patna rice
600 ml (1 pint fish stock
600 ml ( 1 pint boiling water
2 1/3 cup (175 g) button mushrooms, finely sliced
8 oz (225 g) petit pois
1 (184 g (6 1/2 oz) can pimentos, chopped
salt and freshly ground black pepper
450g (1 lb) firm white fish (cod, hake, eel, etc.) cooked and flaked, or cut into bite-sized pieces
225g (8 oz) peeled cooked prawns
8 oz (225 g) canned or fresh mussels
4 tablespoons chopped parsley
1 medium onion, finely chopped
1 tablespoon vegetable oil
1/3 cup (75 g) butter
450 g ( 1 lb) basmati or patna rice
600 ml (1 pint fish stock
600 ml ( 1 pint boiling water
2 1/3 cup (175 g) button mushrooms, finely sliced
8 oz (225 g) petit pois
1 (184 g (6 1/2 oz) can pimentos, chopped
salt and freshly ground black pepper
450g (1 lb) firm white fish (cod, hake, eel, etc.) cooked and flaked, or cut into bite-sized pieces
225g (8 oz) peeled cooked prawns
8 oz (225 g) canned or fresh mussels
4 tablespoons chopped parsley
method
1. In a large, heavy frying or saute pan, soften the crushed garlic and chopped onion in the oil and 25 g (1 oz) butter until pale and transparent, then stir in the rice until it is glistening and hot.
2. Pour in the stock and boiling water, bring up to just simmering and give a gentle stir or two, cover and leave to cook.
3. Meanwhile, melt the remaining butter in another pan and gently cook the mushrooms - remove with a slotted spoon and reserve.
4. When the rice is almost cooked, add the petit pois and chopped pimento and season the rice to taste with a pinch of salt and freshly ground pepper. At this stage you may need to add a little more liquid - use more stock, or white wine or boiling water. Cook for a further 2 or 3 minutes, then tip in the seafood and mushrooms and carefully turn the rissotto until all is well incorporated and hot - be careful not to overcook at this stage.
5. Scatter the chopped parsley over the rissotto and take the pan straight to the table to serve.
6. A tossed green salad is good with this rissotto.
2. Pour in the stock and boiling water, bring up to just simmering and give a gentle stir or two, cover and leave to cook.
3. Meanwhile, melt the remaining butter in another pan and gently cook the mushrooms - remove with a slotted spoon and reserve.
4. When the rice is almost cooked, add the petit pois and chopped pimento and season the rice to taste with a pinch of salt and freshly ground pepper. At this stage you may need to add a little more liquid - use more stock, or white wine or boiling water. Cook for a further 2 or 3 minutes, then tip in the seafood and mushrooms and carefully turn the rissotto until all is well incorporated and hot - be careful not to overcook at this stage.
5. Scatter the chopped parsley over the rissotto and take the pan straight to the table to serve.
6. A tossed green salad is good with this rissotto.
serving amount
serves 6-8
rate this recipe
9.8
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