Preparation Time: 40 min
Cooking time: 15 min
Ingredients
4 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
½ cup white wine
300 g risotto rice
600 g seafood (mussels, shelled, calamari, cleaned and cut into rings)
600 g hot vegetable stock or a vegetable bouillon cube diluted in 600 g hot water
50 g margarine
50 g tahini
salt & pepper
rocket, to serve
Method
Heat a deep, narrow pot over medium heat. When very hot, add the olive oil. Sauté the onion until soft. You don’t want it to brown.
Add the garlic and sauté for 2 minutes.
Add the rice and sauté for 4-5 minutes, until translucent.
Add the ouzo and allow it to evaporate.
Mix the rice often, but not continuously so the kernels don’t break or get mashed.
Start to add the stock, a spoonful at a time, until the risotto thickens.
While the risotto is cooking, sauté the seafood until golden.
This way, when the risotto is ready, the seafood will be ready too.
Remove the risotto from heat. Add the margarine and tahini.
Season to taste and add the seafood and rocket.
Serve IMMEDIATELY!
Serve and enjoy!