Seafood Risotto by Camilo Alejandro Cuevas Benavides
From TP in Colombia
INGREDIENTS
For the fumet: • 100 grams shrimp • 100 grams prawn • 50 grams calamari rings • 100 grams octopus
For the fish fillet: • 200 grams fish fillet • 5 grams garlic paste • 1 gram salt • 1 gram pepper • 5 grams fine herbs • 30 grams butter
• 100 grams leeks • 75 grams celery • 250 ml white wine • 5 bay leaves • 10 grams thyme • 10 grams parsley
For the sauce: • ½ tablespoon annatto oil • ½ tablespoon butter • 1 tomato • ½ white onion • ½ red onion • 1 gram salt
For the rice: • 1 tablespoon annatto oil • 150 grams white onion • 5 grams garlic paste • 250 grams Arborio rice • 1 gram salt • 1 gram sugar • 250 ml white wine • 750 ml fumet • 15 grams butter • 50 grams cream • 50 grams parmesan cheese • 15 grams cilantro For the seafood: • 1 tablespoon annatto oil • 150 grams carrot • 150 grams green peas • 150 grams red bell pepper • 1 yellow chili pepper • 5 grams garlic paste • 300 grams shrimp • 300 grams prawns • 250 grams octopus • 150 grams calamari rings • 3 grams salt • 2 grams pepper • 2 mg MSG (Ajinomoto) • 125 ml white wine
• 1 gram pepper • 3 grams sugar • 3 grams fine herbs • 15 ml soy sauce
HOW TO PREPARE
01. Cook the seafood in water with a mirepoix and white wine. Let it rest, then strain. 02. Sauté the onion and garlic paste and add rice and white wine. Cook until the alcohol evaporates. 03. Add the fumet and cook until the rice is cooked. 04. Sauté carrots, peas, bell pepper, and chili pepper. Add shrimp, prawns, octopus, and calamari rings. 05. Season the fish fillet and sear it in a pan. 06. Sauté tomato and onions, add the soy sauce, and blend until smooth. 07. Mix the rice with the seafood, butter, cream, parmesan cheese, and cilantro. 08. Place the fish fillet on the top and drizzle with the creole sauce.
Flavors From The Sea | Tastes That Cross Borders
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