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Fruits of the Sea Risotto
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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 Fri Jun 01 01:00:00 BST 2001.