Lincoln Seafood Risotto
In Port Lincoln we had a fantastic range of local seafood and that was the basis for this recipe. I used flake which is from a Great Australian Bight bronze whaler, octopus from Coffin Bay, Spencer Gulf king prawns and Boston Bay mussels. Flake has a firm flesh which is great for a risotto. However you could use 600g of marinara mix or a mix of whatever is available in your location. Seafood like calamari and cockles are great.
- 1 large leek
- 2 cloves garlic
- 350g mussels in their shells
- 1 fillet of a firm fleshed fish such as flake (shark)
- 1 handful of raw prawns
- 1 handful baby octopus
- 90 grams butter
- 2 cups risotto or basmati rice
- ½ cup dry white wine
- 4¾ cups fish stock
- handful fresh coriander
- ground pepper to taste
- ½ cup parmesan
- Slice white parts of the leek and crush the garlic. Slice the fish into strips around the same size as the prawns. Cut up the octopus if needed by removing the tentacles and slicing the body and head in half.
- Cook the leek and garlic in 60 grams of the butter, until the leeks are soft. Add the last of the butter and the rice, stirring for 2 minutes.
- Add wine and cook until it is absorbed. Stir ½ cup of stock into the rice and cook stirring until it is absorbed. Continue this last step until all but 1½ cups are absorbed.
- With the last liquid add the fish and prawns plus any large pieces of octopus (basically anything that needs more cooking). Cover and cook for 5 minutes. Remove the lid and add the mussels and any other small pieces such as octopus tentacles.
- After 5 minutes add the parmesan, coriander, pepper and salt (if it needs it after a taste), cook, stirring, for another 2 minutes.