Chinese-style Seafood Risotto

Name: Chinese-style Seafood Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: 2 bay leaves, torn in half 6 fresh shiitake mushrooms; 2 garlic cloves, crushed and chopped; 14 mussels, cleaned and debearded (discard any that remain open when tapped); ½ onion diced; 4 cups fish stock; 2 tablespoons olive oil; 1 tablespoon freshly chopped spring onion; 3½ oz salmon fillet, about 2 in thick, cut into even-sized chunks; salt and freshly ground black pepper; 1 tablespoon freshly chopped cilantro; 8 raw tiger shrimp, shelled and deveined, tails on; sesame oil; 2 tablespoons shaosing rice wine or dry sherry; 1 cup arborio (risotto) rice

Preparation info

Serves
2-4

Difficulty
Medium
Ready in
40 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

When I was studying in Milan, I was introduced to some of the best risottos and my favorite was always the one with lots of fresh seafood. I think risottos are similar to the Chinese Xi-fan, although Xi-fan is a lot more watery and isn’t cooked in the same way as risotto. This is my Chinese-style seafood risotto. I add fresh shiitake mushrooms, shaosing rice wine and plenty of cilantro in this Eastern variation: it is subtle yet discernably tasty.

Ingredients

Asia
Europe
China
Italy
Milan
Fish course
Pescatarian
Mediterranean

Ingredients

Method