Rice speaks several languages.

It is the most widely consumed staple food for a large part of the world, most probably for half of the people on Earth. Each culture has a rice dish that is similar to one from another culture.

In my hometown, rice accompanies all the stews (meat or vegetables) and sometimes it’s the star of the main course when it’s all spiced up or used as a filling.

I started appreciating rice dishes during my adulthood, especially when I left my hometown and I explored all the flavors from across the world.

I know for a fact that there are more than 20 traditional rice dishes around the world and today I am sharing my recipe of risotto, which is a popular Italian rice dish that is cooked slowly and needs a lot of attention. It is cooked slowly in order to maintain the starch at the end of cooking that binds the grains and makes the dish creamy. However my ingredients and spices are inspired from the Paella (the famous Spanish rice dish). I actually used a double layer of broth cube commonly bought in a supermarkets in Barcelona (brand: Gallina Blanca, Avecrem Fish Paella Duo Broth)

Here below the steps to a dazzling Saffron Seafood Risotto:

The ingredients:
4 servings as main course
1 cup Arborio Rice (for Risotto)
2 cups of Fish broth or my magical duo cube from Barcelona
1 Frozen seafood mix
1/2 onion (thinly minced)
2 tbs olive oil
50g tomato sauce (optional)
20ml cooking cream (optional)
1 tbs butter
100g Parmesan
15ml white wine (or white vinegar)
1/2 tsp Saffron threads
Black Pepper & Salt for seasoning if required when tasting

The preparation:
thinly mince the onion and some green onions for the garnish
Bring the stock and the saffron cube to simmer, remove from heat but keep it warm (must be used within 20 minutes)
Defrost the seafood mix in a pan on low heat, remove the water once completely defrosted then add 1 tbs of white wine and some saffron threads.

The making:
Heat olive oil in a large pot over medium heat. Add the minced onion and sauté until tender (transparent) for 2 minutes.
Add the rice (without washing it at all) and stir for 1 minute.
Add the white wine (or white vinegar) and stir until completely absorbed for about 2 minutes.
Add 1/2 cup saffron stock and stir until absorbed. repeat this same step 2 times with 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes (not suitable for impatient people).
Keep the last 1/2 cup to stir in the seafood mix with the saffron threads until completely cooked.
optional: Add the tomato sauce and cream for a rose look and creamier taste.
Finish with the butter and 50g of parmesan.
Divide the risotto equally among 4 bowls & Garnish with parmesan and sliced green onions.

Buon Appetito

The Urban Apron