MY SEAFOOD PARTY
Ingredients: butter, small diced carrots, onions, celery, store-bought tomato sauce · 30 min cook time · 845kcal · ~₩28,100
Ingredients
2Tbs butter, 1handful small diced carrots, 1handful onions, 1handful celery, 1cup store-bought tomato sauce, 0.25cup white wine, 0.75cup water, 1장 bay leaf, 1kg red scallops, 0.5개 onion, 4개 fragrant mushrooms, 1약간 Italian parsley, 400ml boiling chicken broth, 2cups rice, 1팩 double cream, 1약간 parmesan, 1약간 salt, 1약간 pepper, 1개 cooked octopus leg
Instructions
1. Melt 1-2 Tbs of butter in a pot.
2. Add 1 handful each of small diced carrots, onions, and celery to the pot and sauté until softened.
3. Pour in 1 cup of store-bought tomato sauce, 1/4 cup white wine, 3/4 cup water, and add 1 bay leaf. Stir to combine.
4. Add 1kg of red scallops, scrubbed clean, close the lid and cook for 10 minutes on low heat until the scallops pop open. Finish off with a sprinkling of Italian parsley.
5. Dice half an onion, slice 4 fragrant mushrooms, and chop Italian parsley.
6. Melt butter in a pan and fry the diced onions until they start to cook. Add the sliced mushrooms and Italian parsley and continue to fry.
7. Add 3-4 Tbs of white wine to the pan and let it reduce.
8. Add 2 cups of rice to the pan and fry. Gradually add 400ml of boiling chicken broth or water, stirring constantly, until the rice is cooked to your liking.
9. Once the rice is cooked, mix in double cream, parmesan, salt, and pepper to taste.
10. In another pan, melt butter and fry the cooked octopus leg. Season with salt and pepper. Deglaze with a splash of water and flambé.
11. Plate the risotto and top off with the butter-grilled octopus leg, parmesan cheese, and parsley.
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