-by Chef Angelo Ciccone-
While risotto is originally from North Italy, it is today a staple in all Italian homes. The recipe reflects the fresh and natural flavors of my hometown – the sun-kissed coastal region of Puglia in Southern Italy bordering the Adriatic sea. Here, pasta and risotto paired with fresh-caught seafood is a must, thus inspiring this recipe.
|*Brodetto fish stock||1200ml|
|Extra virgin olive oil||80gr|
|Fresh sea bass, skinless||100gr|
|Fresh tiger prawns||120gr|
|Fennel seeds powder||2gr|
|Salt & pepper to taste|
Brodetto Fish Stock Ingredients:
|Sea bass bones||150gr|
For the Brodetto stock:
- Chop the fennel, celery, ripe tomatoes, carrot, onion and garlic.
- Add water to a saucepan.
- Add all the chopped vegetables, sea bass bones, lobster shell and prawn shells into the saucepan, and bring to a boil until the stock is reduced to half. Strain the liquid and keep aside for cooking the risotto.
For the Risotto:
- In a pot, lightly fry the onion with olive oil until golden brown.
- Add the rice, and cook for two minutes.
- Now add half of the white wine, making sure all the liquid vaporizes.
- Once all the wine has evaporated in roughly 2 minutes, add the hot brodetto stock one ladle at a time.
- Leave to cook for 12 minutes.
- Cut the lobster, sea bass, scallop and tiger prawns into cubes.
- Sauté with garlic, the remaining half of the white wine, lemon zest and a pinch of fennel seed powder.
- When the risotto is almost ready, add the cut seafood to the risotto and cook for another 3 minutes.
- Remove the pot from the fire.
- Add fresh herbs, extra virgin olive oil and season to taste.
CHEF ANGELO’S TIPS:
- Using lobster bisque instead of the Brodetto stock can enhance the flavor of the seafood.
- A glass of Pinot Grigio would be the best white wine to pair with this dish.
- Adding a pinch of saffron will create a new dimension to this recipe.