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                   Cooking Method: Simmering

 

Ingredients

•• 5500ml Fish/vegetable stock, keep hot

•• 300g Fresh peeled tiger prawns, sliced into bite size pieces

•• 150g Fresh trimmed squid, sliced into bite size pieces

•• 150g New potatoes, cut into 1cm cubes

•• 30ml Olive oil

•• 30g Butter

•• 1 Large white onion, finely chopped

•• 3 Sticks of celery, finely chopped

•• 3 Tbsp Parsley, finely chopped

•• 250g Arborio risotto rice

 

Sauce Mix

•• 3 Tbsp Lee Kum Kee Oyster Sauce

•• 150ml White wine

•• Salt and pepper

 

Method

1. In a heavy bottomed saucepan, cover the base with olive oil and melt half of the butter, add the onion and celery and fry until soft and somewhat transparent.
2. Add the rice and continue to cook until the rice turns almost opaque.
3. Add the potato cubes and then the wine and allow the alcohol to completely evaporate before adding the hot stock ladle by ladle. Ladle and stir for almost 15 minutes.
4. Add the prawn and squid pieces, continue to cook for 5 minutes, and then add the oyster sauce, the rice will then be soft but with a slight bite ‘al dente’, take it further if you like.
5. Add the butter and parsley and stir well. Season the risotto now with salt and pepper and serve a drizzle of olive oil over the top.

 

TIPS

•• Difference after adding Oyster Sauce: “Oyster Sauce can enhance the freshness taste
      of the seafood!