Save to your scrapbook
Delia's Seafood risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
''The soupe de poisson used here is a very special ingredient made from fresh whole fish. The seafood is blast frozen as soon as it reaches the shore to retain its fresh flavour. The Arborio rice is the highest quality, and the fresh mayonnaise tastes absolutely home-made. All these combine to make this the very best seafood experience for those of us not lucky enough to live near the sea.'' Delia
Recipe adapted from Delia's Happy Christmas published by Ebury Press 2009. Copyright © Delia Smith 2010
For more risotto recipes from Delia, visit Delia Online (this link opens a new window).
Araldica la Luciana 2008. Gavo, Piedmont, Italy. The flavours of the risotto call for an authentic Italian white. From the indigenous Cortese grape, Gavi is fresh, crisp and aromatic with enough body and complexity to hold its own.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in April 2010.