I originally cooked this on Mornings on Channel 9 in Battle of the Chefs.
Servings: 6 as an entrée, 4 as a main
Preparation Time: 10 minutes
Cooking Time: 25 minutes
900ml – 1 litre good quality chicken or fish stock
1 teaspoon saffron threads
¼ cup (60ml) olive oil
1 leek, white part only, finely sliced
1 small fennel bulb, finely sliced, tips reserved
2 teaspoons garlic, crushed
2 chillies, seeded and finely chopped
350g carnaroli or Arborio rice
1/2 cup (125mls) dry white wine
8 large prawns, peeled
8 large scallops
1/4 cup (60mls) pernod
100-120g crab meat
1/2 bunch basil, leaves only, cut into a chiffonnade
125g smoked salmon, shredded
salt (preferably sea) and freshly ground black pepper
50g salmon caviar
- Bring fish stock to the boil either in a saucepan or cup by cup in the microwave. Infuse the saffron threads in the stock.
- Heat oil in a heavy based pan and saute leek, fennel, garlic and chillies until soft but not browned. Add the rice and stir to coat with oil. Pour over the wine, stir and cook until absorbed.
- Now begin to ladle on the simmering stock about half a cup at a time. It is imperative that the stock is at boiling/simmering point when it is added to the rice. Stir well after each addition then let the rice absorb the liquid before adding the next half cup.
- When the rice is almost cooked, melt 30g butter a medium frying pan over high heat and sear the prawns and scallops. Then flambe with pernod and cook until seafood is opaque and just cooked through.
- Meanwhile, add more stock if necessary and then stir crab, basil, smoked salmon and remaining butter through risotto and season to taste with salt and pepper.
- Divide risotto between serving bowls and top with prawns, scallops, salmon caviar and fennel fronds.