Tag Archives: risotto

Chef Lynn Crawford's Seafood Risotto

One-Pot Seafood Risotto from Lynn Crawford is Entertaining Made Easy

When you want to go that extra mile for friends and family around the holidays, you can still use that back-pocket one-pot cooking technique – especially when it’s as elegant as this party-pleasing seafood risotto.

 

Risotto is refined yet cozy comfort food, and here, Food Network Canada Chef School’s Chef Lynn Crawford is showing you how to master this crowd-pleasing meal, with a sophisticated seafood twist. The seafood included in this meal, fresh, sweet crab and juicy, meaty scallops aren’t your everyday risotto add-ins, which makes them super-special and worthy of a place on your Feast of the Seven Fishes Christmas Eve menu or a classy New Year’s Eve dinner at home.

Chef Lynn explains each and every ingredient so you can nail this dish on your first try. We find out that arborio rice is key to ultra-luscious risotto because its natural starches turn into a creamy sauce as you stir in the white wine, here, Chardonnay, which is naturally buttery on the palate, and the hot stock.

Flavours of red Thai chili, tarragon, parsley, lemon and Parmesan cheese make this dish pop, but are mellow enough to leave the sweet and succulent seafood front and centre.

 

To add that extra special touch, try picking your own crab meat out of the shell, or recruit a family member to be your sous chef. In this tip video, Chef Lynn shows you how to do it, and explains the different types of crabmeat you’re working with. Put on some holiday tunes and pick away until you get most of the meat out of the shell, setting it aside with the fun-sized scallops for their risotto debut. And save those shells for a seafood stock in the future.

After the final stir, our mouths are watering! Chef Lynn calls this risotto “a magical dish,” and we couldn’t agree more.

It’s time to take your tips, tricks and techniques, and put them to the test in your own kitchen. Stir up Chef Lynn Crawford’s Seafood Risotto this holiday season with her easy to follow recipe found here.

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No-Stir Baked Risotto with Chicken, Mushrooms & Squash Was Made For Weeknights

There’s nothing I love more than a home-cooked meal at the end of the workday. But spending a lot of time in the kitchen isn’t exactly what you’re looking for after a long day. What to do then? Comfort food for cold weather without all the fuss. Can it be done? I say, yes! Risotto, for example, is one of my favourite comfort foods, but many people are put off the idea of making this for a weeknight meal, placing it firmly in the category of Too Time-Consuming.  All that stirring and the need to stand by the stove the entire time it cooks is off-putting. The good news is that this recipe, while not the risotto of a purist, will change your mind.

Risotto on a weeknight is made doable when it’s oven-baked. There are a few minutes’ prep at the start (even easier if you have pre-chopped squash on hand), but the bulk of the work is done in the oven, leaving you around 30 minutes to prepare a salad, or just relax before dinner is on the table. I’ve chosen chicken and mushrooms to go with the classic fall flavour of squash, though this is a very flexible recipe and lends itself to many different interpretations. Once you’ve oven-baked one risotto, you’ll be a convert.

Squash Risotto

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serves: 6 

Ingredients
Roasted Squash
1/2 butternut or red kuri squash, peeled and seeded, cut into 1-inch pieces
1 Tbsp extra-virgin olive oil
1 tsp dried thyme or Herbes de Provence
1/8 tsp flaky sea salt
1/8 tsp ground black pepper

Baked Risotto
2 Tbsp extra-virgin olive oil
2 clove garlic, minced
500 g boneless skinless chicken breast, cubed
1-1/2cups white mushrooms, finely sliced
1-1/2 cups arborio rice
1/2 cup white wine
4 cups warm chicken stock, more as needed
4 sprigs fresh thyme, leaves only, stems discarded
Zest of 1/2 a lemon
3/4 cup grated fresh Parmesan
Fresh thyme leaves
Flaky sea salt and freshly ground black pepper, to season

Directions

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Roasted Squash:

1. Preheat the oven to 375ºF.
2. Line a large baking tray with parchment paper and spread the squash pieces over the tray evenly. Drizzle with the olive oil, sprinkle with thyme or Herbes de Provence, salt and pepper and toss to combine.
3. Bake for 15 minutes, or until your risotto is ready to go in the oven, whatever’s fastest, until squash is just starting to get tender. The squash will go back in the oven alongside the risotto and will finish cooking at the same time.

Baked Risotto:
1. Heat oil in a large ovenproof dish or Dutch oven over medium heat. Add garlic and cook for 3 to 4 minutes, until it’s just starting to get soft (remove from heat if garlic is browning).
2. Add chicken pieces and cook for 5 to 7 minutes until beginning to brown. Mix in rice and stir to combine until the rice is glossy and coated in oil.
3. Add wine and cook until evaporated, 2 to 3 minutes, then add stock and thyme. Stir well.
4. Bring mixture to the boil, then cover, remove from the heat and place in the oven. Bake risotto in same oven as tray of squash for 25 minutes.

Baked Risotto

Serving:
1. Remove risotto and tray of roasted squash from the oven. If the risotto is looking a little dry, add up to 1/2 cup of warm chicken stock (you may need less), stirring until it’s no longer dry. To the risotto, stir in the Parmesan and lemon zest, followed by half of the roasted squash, stirring carefully (so it doesn’t, well, get squashed!)
2. Serve the risotto immediately, topped with remaining roasted squash, salt, pepper and fresh thyme leaves.

Keep the effortless Italian theme going and serve up this arugula and radicchio salad on the side.

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Lemon Rosemary Risotto with Fiddleheads and Spot Prawns

Okay, so I realize this may be kind of a lame move, using two ingredients that have very short seasons (fiddleheads and spot prawns), but I spent a good part of last week in Vancouver and just had to pop by the Granville Island Market! How was I supposed to resist fresh spot prawns (caught that morning!) and fiddleheads? Feel free to substitute with a different seafood (scallops would be great) and maybe some fresh green beans if you can’t locate these seasonal guys.

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Lemon Rosemary Risotto with Honey Roasted Fiddleheads and Spot Prawns

Cook Time: 40 minutes
Serves: 4

Ingredients:

For the Risotto
4 cups chicken stock
2 cups cream
2 shallots (finely chopped)
1 clove garlic (minced)
1/4 cup chardonnay
2 cups arborio rice
1 lemon (zested and juiced)
1/4 cup fresh rosemary (loosely chopped)
6 spot prawns
Salt and pepper
Olive oil

For the Honey Roasted Vegetables
1 1/2 cups fiddleheads (soaked, blanched and cooled)
1 cup zucchini (halved, 1/2 sliced)
2 Tbsp honey
1 Tbsp lemon juice
1 tsp cayenne pepper
Salt and pepper
Olive oil

Directions:

1. Preheat your oven to 425°F. Start by heating up the broth and cream in a medium-sized pot. Just before it starts to simmer, reduce to low heat and keep warm on stove. In a large pan, cook the shallots and garlic in a bit of olive oil on medium-high heat until soft, about five minutes. Pour in the white wine and let it reduce by three quarters. Next, stir in the dry arborio rice and let the mixture cook for another few minutes. Start ladling the hot broth into the pan, one cup at a time. Stir regularly and, once the liquid is almost completely absorbed by the rice, add some more. Continue until you’ve used all of the broth and the risotto is al dente, about 25-30 minutes. Finally, mix in the lemon juice, zest and rosemary. Season with some pepper (salt if needed) and keep warm on stove.

2. For the spot prawns, simply boil some salted water in a large pot and toss them in, shell and all, letting them cook for one minute. They’re just like big shrimp, really, but much tastier! Once they’re cooked, their bright colours make them good for garnishing. You can twist them in half, peel the shell off the tail and (this will sound gross) suck out the innards of the head. Surprisingly sweet and delicious. Try it sometime!

3. If you like multi-tasking like I do, you can roast the vegetables while the risotto is cooking. Place the first five roast vegetable ingredients in a mixing bowl. Add some salt, pepper and drizzle with olive oil then toss with hands or tongs to combine. Pour onto a prepared baking sheet and roast in the oven for 20 minutes.

4. Finally, gently stir the vegetables into the risotto and dish out to your dinner guests! Top with a plump spot prawn tail and a head for shooting back! Done and done! Man, typing up this recipe is making me think I need another trip out to the west coast ASAP!