How to make seafood risotto

Of course, healthy and delicious food is inseparable from superb cooking skills. Today, I will introduce to you a method of making seafood risotto. Through learning, I think you can improve your cooking skills and at the same time eat nutritious and delicious food. Come and have a look!

1.12 Main ingredients.

2.21 Cut off the fish head and tail, slice the fish meat, and use 1/4 of the fish for each 2 people. What should I do with the rest? Sprinkle salt and pepper on both sides, let it sit for a while, wipe dry, then add a little salt and pepper. Preheat the pan until the oil just smokes, fry the fish skin first, and turn it over when you see the upward edge of the fish meat turn from transparent to white. The fish skin should be a beautiful golden color. Remove from the pan after 1 minute and pour the oil in the pan on the fish.

3. Remove the two outermost cloves of the fennel root (don’t throw them away). The inside is the best and tenderest part. Want to lick it? Sweet! Slice and chop as needed.

4. Put the fish bones, fish head and tail, a few celery stalks (if it is thick celery, cut one stalk into sections), the unused part of the fennel root, and dried shrimp or scallops into a pot of cold water, heat on low heat, boil for 20 minutes, filter, and boil on medium-high heat with the lid open for 5 minutes.

5.1 Stir-fry over the lowest heat until the onion is soft but not changing color. Remember, use the lowest heat.

6.2 Heat olive oil and butter in a pan, add chopped onion, fennel root, fennel seeds, saffron, crushed dried red pepper, a little salt and pepper.

7. Pour in the aborio rice, do not wash it, do not wash it at all, and stir-fry for 1-2 minutes until the surface of the rice grains is translucent and evenly coated with oil.

8. Press the bottle mouth halfway and sprinkle in dry white wine. 2 seconds is enough. Wait for the wine to evaporate completely, leaving the fragrant and attractive essence. Then add the first tablespoon of broth. Keep the heat at medium-low and stir until the rice grains absorb almost all the liquid. Add the second tablespoon, and then add the third tablespoon when the broth is dry. Use water when the broth is used up. Continue for about 15 minutes.

9. After adding the first spoonful of stock:

10. Meanwhile, put a piece of fish into the soup pot, cook it and then crumble it for later use.

11. Continue stirring for 15 minutes, then taste it until the rice grains are al dente (springy but not hard). If nothing goes wrong, the starch paste on the surface of the rice grains has been kneaded out, making it sticky and dense. Add the last spoonful of broth when the sauce is half reduced, then stir in the minced fish and chopped celery leaves, season with salt, turn off the heat, cover and simmer for 2 minutes. At this time, you can add olive oil to a very hot pan, put in the completely dried scallops, and fry them on both sides until golden brown. It will take about 2-2.5 minutes for one side of thick scallops. If you are not familiar with it, you can cut it into half the thickness and fry it for 1.5 minutes on each side. The time is very short, so the pan must be hot!

12. Serve on a plate, pour a small spoonful of stock, top with scallops and a little dill, drizzle with some good olive oil, and enjoy!

Men are under a lot of pressure, so when he comes home after a hard day's work and sees that you have made his favorite seafood risotto, he will definitely be touched, and his positive energy will be boosted.