Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mcphee's creamy seafood risotto. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

McPhee's Creamy Seafood Risotto is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. McPhee's Creamy Seafood Risotto is something that I’ve loved my whole life.

Great recipe for McPhee's Creamy Seafood Risotto. This delicious original seafood Risotto from The McPhee Company is filled with fishy rich goodness in it. With our local fresh Scottish Scallops, Prawns and Mussels. Here is how you cook it.

To begin with this recipe, we have to prepare a few ingredients. You can cook mcphee's creamy seafood risotto using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make McPhee's Creamy Seafood Risotto:

1. Get 1000 g Fish Stock and 50g extra for fish lemon mix
2. Get 3 Tablespoons Unsalted Butter (Divided)
3. Make ready 50 g Shallots - (peeled and finely diced)
4. Get 250 g Risotto Rice
5. Prepare 2 cloves garlic - (Minced)
6. Make ready 1 Tablespoon White Wine Vinegar
7. Take 1 tablespoon lemon juice
8. Get 1 teaspoon finely grated lemon zest
9. Make ready 1/2 teaspoon salt
10. Take 1/4 teaspoon freshly ground black pepper
11. Make ready 250 g Sea Scallops (quartered) - (plus 12 wholed for garnish)
12. Get 250 g Prawns - (plus 12 for garnish)
13. Get 250 g cooked Mussels - (plus 12 for garnish)
14. Take 186 g grated Parmesan Cheese - (plus extra for serving)
15. Prepare 62 g Double Cream
16. Prepare 2 tablespoon fresh chopped parsley
17. Prepare 1 tablespoon chopped chives - (For garnish)

In a large saucepan, heat the olive oil. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Seafood Risotto, unlike the Spanish Paella, is more about a soft and intense creamy boiled rice loaded with flavors from the seafood.

Instructions to make McPhee's Creamy Seafood Risotto:

1. Put the seafood stock in a saucepan and bring to a low simmer. Keep warm
2. Melt two tablespoons of unsalted butter in a large saucepan or saute pan over medium heat. Then add the shallots and cook for about 4-5 minutes until they are softened.
3. Once the diced shallots had softened. Add the risotto rice and garlic into the shallots and cook, stirring, for 1 minute.
4. Add the wine and contine to cook, stirring, until it is completely absorbed.
5. Add 250ml of the 1000ml of seafood stock and contine to cook, stirring constantly, until it is nearly absorbed. Continue adding stock a ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest and season with salt and pepper.
6. Add the scallops and prawns to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked. Add the cooked mussels, Parmesan Cheese, double cream, parsley and the remaining 1 tablespoon of butter. cook, stirring until piping hot.
7. Divid and plate up the seafood risotto into deep bowls and enjoy :)
8. Presention tips: Melt one teaspoon of butter on medium- high heat. Add the wholed scallops, prawns and mussels, add seasoning, cook for 3-4 minutes until caramelised brown. Then garnish the caramelised seafood, parmesan cheese, parsley and chives on top.

Cook, stirring until the wine is absorbed. Seafood Risotto, unlike the Spanish Paella, is more about a soft and intense creamy boiled rice loaded with flavors from the seafood. The classical Italian risotto is a dish cooked at low heat with the broth from veggies or with a glass of wine perfectly cooked until it reaches a smooth, creamy consistency. It tastes different from a Paella but has the same key ingredient - the rice. How to Cook Creamy Seafood Risotto.

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