Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mcphee's creamy seafood risotto. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for McPhee's Creamy Seafood Risotto. This delicious original seafood Risotto from The McPhee Company is filled with fishy rich goodness in it. With our local fresh Scottish Scallops, Prawns and Mussels. Here is how you cook it.

McPhee's Creamy Seafood Risotto is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. McPhee's Creamy Seafood Risotto is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook mcphee's creamy seafood risotto using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make McPhee's Creamy Seafood Risotto:

1. Make ready 1000 g Fish Stock and 50g extra for fish lemon mix
2. Prepare 3 Tablespoons Unsalted Butter (Divided)
3. Prepare 50 g Shallots - (peeled and finely diced)
4. Make ready 250 g Risotto Rice
5. Get 2 cloves garlic - (Minced)
6. Get 1 Tablespoon White Wine Vinegar
7. Prepare 1 tablespoon lemon juice
8. Get 1 teaspoon finely grated lemon zest
9. Take 1/2 teaspoon salt
10. Take 1/4 teaspoon freshly ground black pepper
11. Take 250 g Sea Scallops (quartered) - (plus 12 wholed for garnish)
12. Take 250 g Prawns - (plus 12 for garnish)
13. Make ready 250 g cooked Mussels - (plus 12 for garnish)
14. Get 186 g grated Parmesan Cheese - (plus extra for serving)
15. Get 62 g Double Cream
16. Take 2 tablespoon fresh chopped parsley
17. Get 1 tablespoon chopped chives - (For garnish)

To serve, carefully mix the seafood including the mussels into the risotto. In a large saucepan, heat the olive oil. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed.

Steps to make McPhee's Creamy Seafood Risotto:

1. Put the seafood stock in a saucepan and bring to a low simmer. Keep warm
2. Melt two tablespoons of unsalted butter in a large saucepan or saute pan over medium heat. Then add the shallots and cook for about 4-5 minutes until they are softened.
3. Once the diced shallots had softened. Add the risotto rice and garlic into the shallots and cook, stirring, for 1 minute.
4. Add the wine and contine to cook, stirring, until it is completely absorbed.
5. Add 250ml of the 1000ml of seafood stock and contine to cook, stirring constantly, until it is nearly absorbed. Continue adding stock a ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest and season with salt and pepper.
6. Add the scallops and prawns to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked. Add the cooked mussels, Parmesan Cheese, double cream, parsley and the remaining 1 tablespoon of butter. cook, stirring until piping hot.
7. Divid and plate up the seafood risotto into deep bowls and enjoy :)
8. Presention tips: Melt one teaspoon of butter on medium- high heat. Add the wholed scallops, prawns and mussels, add seasoning, cook for 3-4 minutes until caramelised brown. Then garnish the caramelised seafood, parmesan cheese, parsley and chives on top.

Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. How to make the perfect creamy seafood risotto. You need to know what type of pan do you need to use to achieve the perfect risotto matters. I recommend using a thick bottom pan which will make sure that the rice cooks through slowly until it's creamy as you will have to build it up with adding stuck gradually and let it reduce.

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