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Italian Seafood Risotto
Cooking Time﹕50 mins       Difficulty﹕★ ★ ★ ★ ☆
Ingredients
General
Italian rice 2 cups
Prawns 4-5pcs
Scallops 4-5pcs
Mussels 10pcs
Asparagus 4pcs
Rosemary 1pcs
Red onion 1pc, chopped
Chicken stock 250ml
Liquor 200ml
Mixed herbs A little
Pepper 1 teaspoon
Salt 1 teaspoon
Parmesan cheese A little
Cream 30g
Butter A little
Garlic A little
Mozzarella cheese A little
Method
  • Remove the shells and heads of prawns. Set aside.
  • Fry prawn shells and heads, half of the chopped onion, mixed herbs and rosemary with butter and garlic until fragrant. Add chicken stock, white wine, pepper and salt. Cook for 10 minutes.
  • Remove rosemary after turning off the fire. Pour mixture in the blender and blend until smooth to make a thick prawn soup.
  • Mix the Italian rice, remaining chopped onion, mussels, mozzarella cheese and thick prawn soup together and pour in the rice container of Superbowl. Cook over high heat until the fire is automatically turned off.
  • When the rice is cooking, start preparing seafood. Fry the prawns over high heat. Pick up the prawn until medium well. Then, sauté scallops and asparagus with butter and garlic until fragrant. Lastly, add prawns back to the pan and heat through. Set aside.
  • When the rice is ready, season with cream and arrange the scallops and prawns on the rice. Sprinkle with parmesan cheese and serve.
Tips
  • Add 10pcs of chilled mini prawns can further enhance the flavor of thick prawn soup
  • Use rum to fry prawns and scallops complements rich and special flavors
  • Use of cream makes the rice taste creamier with a smoother texture
  • Decorate with dill and paprika makes it even yummier
  • Same cooking method of thick prawn soup can be applied to Thai Tom Yum Soup and Spanish Seafood Rice
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