Recipe of Quick McPhee's Creamy Seafood Risotto

McPhee's Creamy Seafood Risotto.

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, mcphee's creamy seafood risotto. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

McPhee's Creamy Seafood Risotto is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. McPhee's Creamy Seafood Risotto is something that I've loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have mcphee's creamy seafood risotto using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make McPhee's Creamy Seafood Risotto:

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

Instructions 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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