Cookin’ with KAFE – Seafood Risotto

Cookin’ with KAFE – Seafood Risotto

Seafood Risotto


  • 1/8 cup olive or vegetable oil
  • 1 cup risotto
  • 3 cups vegetable stock or apple juice
  • 1 diced onion
  • ¼ cup heavy whipping cream
  • 4 cloves roasted garlic
  • ¼ cup grated parmesan
  • salt and black pepper to taste


  • 4 oz piece of wild salmon
  • 2 oz piece of true cod or halibut
  • 3 local spot prawns
  • 2 oz local Dungeness crab meat


  1. Season the fish well with salt and pepper, heat a steel or Teflon pan, lightly oil, sear the fish and prawns for 2 minutes per side.
  2. Risotto is easy.  It differs from regular rice when cooking in the amount of liquid used.  Regular rice is two to one.  Risotto is three to one.
  3. We begin by heating a stock pot, add the oil,
  4. Add the rice and toast it by stirring constantly, this prepares the rice so it doesn’t break down in the cooking process.  After toasting for 4 minutes, add the onion and continue stirring, add 1 cup veg stock and let simmer on low for 10 minutes
  5. After 10 minutes, add an additional cup of stock, simmer for 10 more minutes.  Now add the last cup, stir well, and cover, let rest 10 more minutes.
  6. Taste the risotto, add salt and pepper as needed.
  7. Finish the risotto by heating the pan back up, adding the heavy cream, when hot; throw in the roasted garlic and parmesan.
  8. The risotto can be done ahead of time and kept warm in the oven while you cook the fish.

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