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    Delia's Seafood risotto

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    Delia's Seafood risotto

    ''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

    Serves: 4


    • 400g pack frozen Waitrose Fruits de Mer (uncooked)
    • 275ml Arborio rice (as measured in a glass jug)
    • 1 teaspoon butter
    • 1 teaspoon olive oil
    • 1 x 780g jar Perard Soupe de Poissons
    • 120ml dry white wine
    • 1 tablespoon olive oil
    • 1 large shallot, peeled and chopped
    • For the sauce rouille:
    • 1 rounded teaspoon Seasoned Pioneers Hot Paprika (not smoked)
    • 2 heaped tablespoons Delouis Fils Fresh Mayonnaise
    • ½ teaspoon salt flakes
    • 1 fat clove new season garlic
    • To serve:
    • 4 tablespoons Waitrose Grated Swiss Gruyère cheese


    1. First, prepare the sauce by pounding the salt and garlic to a paste witha pestle and mortar, then stir in the paprika and mayonnaise and whiskit all together.
    2. Now in a medium saucepan or flameproof casserole heat the butterand 1 teaspoon of oil, then stir in the rice and, when it’s all glistening andthe grains are coated with butter and oil, pour in the soup and wine(no need to season). Give it all a good stir and turn the heat down sothat everything simmers very gently (without a lid) for about 20 minutes,giving it a stir from time to time.
    3. Meanwhile, heat 1 tablespoon of oil in a large frying pan and, when it’shot, add the shallot, cook for about 5 minutes, then add the fruits de mer straight from the freezer (stand back, as they will splutter as they go in). Keep the heat high and stir it all around for about 5 minutes until the prawns have turned pink and opaque on both sides. Then transfer the whole lot to join the rice after the 20 minutes are up. Stir well and continue to cook for another 6 or so minutes, until the rice grains are tender but still have some bite. Serve the risotto in warmed bowls.
    4. Then at the table add little blobs of sauce and a sprinkling of cheese.
    5. 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).

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    Drinks recommendation

    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.


    Average user rating

    2 stars