Seafood Risotto

I equally love seafood and risotto and both pair well together. To give the dish an extra level of sea flavour, I added Dillisk seagreens from the Atlantic coast of Ireland. The dried seagreens are rehydrated in water, cooked and the cooking water used for the risotto. Not only do the sea greens enhance the flavour but they also add texture.

For this dish I used dried Dillisk from simply seagreens who sell a variety of high quality products sourced from the coast of Ireland.

simplyseagreens

 

Ingredients | Serving 4
800 g Sea food (shrimps, mussels, squid, octopus) – fresh or frozen
1-2 Tbsp
Dried Dillisk sea greens
2
Onions
1 clove
Garlic
800 ml
Light fish stock
50 ml
Noilly Prat or white wine
½ tsp
Turmeric
 
Seasalt and white pepper for seasoning

 

Preparation
  1. Soak the dried seagreens in 200 ml of water and let them rehydrate for 30 minutes. Check the greens for impurities and remove them. Keep one little piece of the seagreens dry and chop it finely – set aside for sprinkling the finished dish.

  2. Cook the seagreens in the water for 10 minutes. Keep the cooking water and remove the seagreens – set them aside.

  3. Add the cooking water of the seagreens to the light fish stock and heat all.

  4. Have the stock hot and simmering on your stove. Heat a large saucepan add some oil and saute the diced onions and garlic until softened. Add the rice and stir until all the grains are coated with the oil about 1 minute. Pour in the Noilly Prat or white wine and reduce the heat to medium-high.

    Keep stirring the rice until the Noilly Prat is reduced, then add the vegetable stock with a ladle, keeping the rice constantly slightly covered with stock. Continue to stir and ladle in more stock until the rice is cooked and nice and creamy. Season with salt and a nob of butter to taste.

  5. Heat a skillet with a drop of oil and fry the seafood. Season with some salt and pepper and add the turmeric for a hint of colour. Fry until the seafood is cooked, avoid overcooking to keep it succulent.

  6. Finally add the sea greens to the seafood and give a last stir in the pan.

    Serve | Ladle the risotto onto deep plates and spoon the seafood with seagreens on top and garnish with a sprinkle of dried sea greens.