Steps to Prepare Super Quick Homemade McPhee's Creamy Seafood Risotto

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, How to Make Super Quick Homemade McPhee's Creamy Seafood Risotto. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from McPhee's Creamy Seafood Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare McPhee's Creamy Seafood Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make McPhee's Creamy Seafood Risotto is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook McPhee's Creamy Seafood Risotto estimated approx 50 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook McPhee's Creamy Seafood Risotto using 17 ingredients and 8 steps. Here is how you cook it.

This delicious original seafood Risotto from The McPhee Company is filled with fishy rich goodness in it. With our local fresh Scottish Scallops, Prawns and Mussels.

Ingredients and spices that need to be Take to make McPhee's Creamy Seafood Risotto:

1. 1000 g Fish Stock and 50g extra for fish lemon mix
2. 3 Tablespoons Unsalted Butter (Divided)
3. 50 g Shallots - (peeled and finely diced)
4. 250 g Risotto Rice
5. 2 cloves garlic - (Minced)
6. 1 Tablespoon White Wine Vinegar
7. 1 tablespoon lemon juice
8. 1 teaspoon finely grated lemon zest
9. 1/2 teaspoon salt
10. 1/4 teaspoon freshly ground black pepper
11. 250 g Sea Scallops (quartered) - (plus 12 wholed for garnish)
12. 250 g Prawns - (plus 12 for garnish)
13. 250 g cooked Mussels - (plus 12 for garnish)
14. 186 g grated Parmesan Cheese - (plus extra for serving)
15. 62 g Double Cream
16. 2 tablespoon fresh chopped parsley
17. 1 tablespoon chopped chives - (For garnish)

Steps to make to make McPhee's Creamy Seafood Risotto

1. Put the seafood stock in a saucepan and bring to a low simmer. Keep warm
2. Melt two tablespoons of unsalted butter in a large saucepan or saute pan over medium heat. Then add the shallots and cook for about 4-5 minutes until they are softened.
3. Once the diced shallots had softened. Add the risotto rice and garlic into the shallots and cook, stirring, for 1 minute.
4. Add the wine and contine to cook, stirring, until it is completely absorbed.
5. Add 250ml of the 1000ml of seafood stock and contine to cook, stirring constantly, until it is nearly absorbed. Continue adding stock a ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest and season with salt and pepper.
6. Add the scallops and prawns to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked. Add the cooked mussels, Parmesan Cheese, double cream, parsley and the remaining 1 tablespoon of butter. cook, stirring until piping hot.
7. Divid and plate up the seafood risotto into deep bowls and enjoy :)
8. Presention tips: Melt one teaspoon of butter on medium- high heat. Add the wholed scallops, prawns and mussels, add seasoning, cook for 3-4 minutes until caramelised brown. Then garnish the caramelised seafood, parmesan cheese, parsley and chives on top.

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