New Zealand · New Zealand

Kaikōura Seafood Risotto

Name: Kaikōura Seafood Risotto
Total time: 40 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 1 cup Arborio rice; 4 cups fish stock; 1/2 cup dry white wine; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup mixed seafood (shrimp, mussels, scallops); 2 tbsp butter; 1/4 cup grated Parmesan; 1 tbsp olive oil; Salt and pepper to taste

A creamy risotto with fresh seafood and white wine, showcasing New Zealand's coastal ingredients.

40 minutes4 servings

Method

Heat fish stock in a saucepan and keep warm.
In a large pan, sauté onion and garlic in olive oil until soft.
Add Arborio rice and toast for 2 minutes.
Stir in white wine and cook until absorbed, then gradually add warm stock, stirring constantly.
When rice is al dente, fold in seafood and cook until seafood is done.
Stir in butter and Parmesan, season with salt and pepper.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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