Espresso Seafood Risotto

Espresso Seafood Risotto

recipe image

Espresso Seafood Risotto

Photo by Derrick Kwa
  • Serves
Creator Notes

The bitterness of the espresso complements the sweetness of the prawn and crab in the risotto aesthetic smartly —Derrick Kwa


  • 1 cup

    Arborio or Carnaroli rice

  • 3 to a couple.5 cups

    Seafood stock

  • 1/2 cup

    White wine

  • 1/2 cup

    Your current espresso, brewed

  • 1 shot

    Scotch Whiskey (I exploit Laphroaig)

  • 1

    Diminutive onion, diced

  • 1

    Lemon, zested

  • 1

    Tomato, diced (optionally peeled)

  • 1

    can or tub of Lump crab meat

  • 16

    Medium-sized Prawns, deshelled and deveined

  • 1 handful

    Unique italian parsley, chopped

  • Maple caviar pearls, to garnish (no longer significant)

  • Salt and pepper, to kind

  • 1 toddle


  • 4 tablespoons

    unsalted butter

  • 2 tablespoons

    Olive oil

  • 1/4 teaspoon

    Baking soda

  1. Sprinkle baking soda and about 1 teaspoon of salt over the prawns, and toss to coat. Cowl, and placement aside to leisure for on the very least quarter-hour.
  2. Melt 1 tablespoon butter with 1 tablespoon olive oil in a pan unless simmering. Add prawns and cook about 1-2 minutes per aspect, unless upright red. Residing aside, and canopy with aluminum foil to preserve warm
  3. Withhold seafood stock warm over a low heat
  4. Warmth remaining olive oil in pan over medium-high heat, and add diced onions. Cook dinner unless soundless (about 2-3 minutes)
  5. Add rice and lag unless every grain is covered with stout. Add more olive oil if significant. Cook dinner for approximately 2-3 minutes.
  6. Add white wine and scotch, and lag to dissolve.
  7. When wine and scotch is nearly utterly absorbed, add one ladle of stock. Cook dinner rice at a medium simmer, stirring repeatedly, unless plenty of the liquid is absorbed.
  8. Proceed including stock and stirring, allowing every ladle-ful of stock to be absorbed sooner than including the following.
  9. When rice is nearly cooked through (about 12-quarter-hour), add espresso, and lag to soak up.
  10. Flow in tomato, crab meat, parsley, lemon zest and remaining butter. Add nutmeg, and season with salt and pepper to kind. Flow to combine.
  11. Support risotto, topped with prawns and a diminutive teaspoon of maple caviar, if the use of.

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