Save to your scrapbook
Fruits of the Sea Risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
To my mind, 'fruits of the sea' sounds more tempting than seafood, although it is, of course, seafood that you will use to make your risotto. Anchor Fruits de Mer are available in the frozen food cabinet and the advantage of using these is that you can add them halfway through without needing to cook them separately. This recipe gives you a good basic method for risotto, which can be adapted according to taste. For true authenticity, grated Parmesan is never served with fish dishes in Italy.
This recipe was first published in June 2001.