Our first taste of risotto was...eeeyiew!! what a funny looking and weird tasting rice... creamy... neither rice nor porridge.....we were so not used to this 'ang mo' rice!!! after few trials and tastings... we acquired the funny taste....hmmm not bad at all..especially chicken and mushroom risotto (will cook next time).
- 500g cooked prawns - deshelled but tail intact
- 500g squids - thinly cut (ring)
- 3 cloves of garlic - crushed
- 1 brown onion chopped
- 1 cup of frozen peas
- 1/4 teaspoon saffron
- 2 cups of arborio rice
- 5 1/2 cup of water or chicken stock...
- 2 large tomatoes - quick blanched - deseeded, skin off and diced.
In a saucepan....add 5 1/2 cups of water and the prawns shells and head. Boil for 10 minutes. Strain and discard the prawns shells and head. Add saffron. Leave it to simmer.
Heat up a frying pan with 2 tablespoon of olive oil. Put in the squid for 3 minutes or until the squid turned opaque. Dish it out onto a plate. Saute onion and garlic until translucent. Add rice and 1 ladle of prawn stock. Once the rice absorb the stock...stir ...add another ladle of stock and keep adding one ladle at a time until the last ladle..add peas and tomatoes. Season with salt and pepper. Stir in the prawns and squids for 1 minute or until all heated through. Serve.~sfi
Tip: Cooked arborio rice is creamy and bitey in texture. Its suitable for paella or any Italian risotto.. not suitable for our Asian cooking...