Easy recipe Seafood Risotto Recipe

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about seven hundred and fiftyml (three cups) fish stock about three hundred and seventy-fiveml (two about one/two cups) hot water two teaspoons olive oil about one brown onion, chopped about three hundred and thirtyg (about one about one/two cups) SunRice Arborio Risotto Rice sixteen (about four hundredg) black, mussels (Recipes by ingridients mussels) debearded about twelve (about three hundredg) cooked prawns, peeled leaving tails intact two teaspoons garlic (Recipes by ingridients garlic) pepper sauce (Tabasco brand) two tablespoons chopped fresh continental parsley Salt freshly ground black pepperStep about one Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Seafood Risotto Recipe. Reduce heat to low and hold at a gentle simmer. Step two Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for two minutes or until soft. Seafood Risotto Recipe. Add rice and cook for thirty seconds or until grains appear slightly glassy. Increase heat to high. Seafood Risotto Recipe. Step three Add about one one quarter cups (three hundred and tenml) of simmering stock mixture to rice, stirring with a wooden spoon, and cook for about one-two minutes or until liquid is absorbed. Seafood Risotto Recipe. Continue to add stock mixture, about one one quarter cups at a time, stirring. Seafood Risotto Recipe. Allow all liquid to be absorbed before adding more. Add mussels (Recipes by ingridients mussels) to pan with last portion of stock mixture. Seafood Risotto Recipe. Cook for two minutes then add prawns and garlic (Recipes by ingridients garlic) pepper sauce. Cook for two minutes or until mussels (Recipes by ingridients mussels) have opened and rice is tender yet firm to the bite. Seafood Risotto Recipe. (The rice will take about fifteen minutes to cook.) Step four Remove from heat, discard any unopened. mussels (Recipes by ingridients mussels) Stir in about one tablespoon of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley..