150 gms risotto
30 gms River sole
10 gms kalamari
40 gms prawns
3-5 gms peeli mirch powder
20-30 gms Smokeys Style yellow pepper puree (METHOD) (We smoked yellow pepper and peel the skin, then make a puree out of it)
30 ml white wine
10 gms onion
5 gms garlic
15 ml extra virgin olive oil
100 ml fish stock
cook Risotto with onion garlic for about 25 to 30 minutes with boiling water.
In a large saute pan, heat the oil over medium heat. Add the onions. Season with salt and pepper and stir well. Saute until the onions are slightly soft. Add the fish stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the risotto andsimmer for 12 minutes, stirring constantly.
Clean, trim and dice the seafood. Season the seafood and add Smokeys style yellow pepper puree. Add the seafood in to the risotto pan Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and white wine. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with grated grana padano cheese.
(The recipe has been contributed by Nitin Kumar of Smokeys BBQ and Grill at GK2 and Cyberhub)