- • Blinq Blossom 12 pieces • Apple Blossoms 4 stem • Atsina Cress 2 punnets • Gallo Risotto Rice 400gr • Fish stock 800ml • Olive oil 2 tbsp • Shallot finely diced 2 pieces • Garlic cloves (crushed) 1 medium
- • Saffron 1 pinch • White wine 100ml • Cooked prawns (peeled) 100gr • Cooked Cod cheeks 100gr • Grated parmesan 50gr • Shaved parmesan 20gr • Cooked Clams 150gr • Unsalted butter 30gr
Seafood and Saffron Risotto
Koppert Cress
12th January 2021
Seafood and Saffron Risotto
30 min
Blinq Blossom, Apple Blossom, Atsina Cress
Makes 4 portions
Ingredients
Method
• Heat the fish stock in a pan and keep warm.
• In a heavy saucepan, add the olive oil, butter, shallots and garlic and the saffron.
• Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
• Add the rice to the pan and with a wooden spoon, mix the rice into the shallots.
• Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir.
• Make sure the rice has fully absorbed the stock before you add another ladle.
• Continue adding stock until the rice is tender and cooked through.
• Add the prawns, the clams, Cod cheeks. Stir with care, as you want to just reheat the seafood.
• Fold the grated Parmesan toward the end of the cooking process.
• Serve immediately with the shaved Parmesan, the Atsina Cress, Blinq Blossom and Apple Blossom.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
