nd anyway this is the best bit.
While slowly stirring
n medium. Add the mixed seafood, stirring, for 2-3 minutes
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
tsp of your favourite seafood; this recipe will also work with
or seasoning and doneness. The risotto should be creamy in texture
ll the seafood is cleaned and room temp
o the traditional Brown Derby Recipe -- that is classic. So this
ater for a very creamy risotto, or only 2-21/2
For this recipe, once you have started the
o a simmer. Cook the risotto, stirring occasionally, until the rice
ou'll be making the risotto on the burner nearest to
egrees.
Start making your risotto bianco.
When you come
f roux required by the recipe.
For instance, the original
nto thin wisps. The finished risotto should be quite soupy, the
enter, about 6 minutes. Mix seafood into rice. Cook 3 minutes
e al dente and the risotto golden yellow, moist and creamy
n advance. For best results, do not freeze.
RISOTTO: In a
alt and pepper. Spoon the risotto immediately onto plates, top with
ish until cooked through. Serve risotto topped with fish and remaining
he bite).
Stir in seafood and tomatoes. Cook, covered, 5