Butter and Olive Oil, for saute
1 tbsp Garlic Puree/Bawang Putih Halus
1 tbsp Onion Puree/Bawang Bombay
2 tbsp Tomato Paste/Tomat Pasta Kaleng
3 Red Tomato/Tomat Merah Segar, peeled, seeded and chopped
10 gr Parsley/Peterseli, chopped
10 gr Fresh Basil Leaves/Daun Basil Segar, chopped
100 ml White Wine
Fish Stock as needed
Salt
Black Pepper
400 gr Risotto Arborio Rice
300 gr Prawns/Udang, clean
200 gr Snapper/Dory/Salmon Fish Fillet/Ikan Kakap atau favourite anda, cut chunks
200 gr Mussels/Kerang Hijau, clean well (with the shell)
For top garnish:
1 Grated Lemon Skin
Thinly slice Basil Leaves
Parmesan Cheese
Olive Oil
Methode:
Saute the garlic and onion with butter & olive oil. Add in tomato paste, chopped tomato, parsley, basil, white wine, rice and enough fish stock to cover the rice first not too much, u have to adding it slowly cause we don’t too much liquid or it will become mushy like porridge. Cook this patiently about 20 minutes with keep on stirring.
U have to had a good feeling for making this dish and don’t be too long just al dente like u cook pasta. And not too much liquid adding just enough to bind the rice with little bit sauce.
After cook well, start adding your seafood item and foldin it slowly or u will break up the fish meat.
Just stir about 5 minutes and put into a serving plate.
Serve them with sprinkle with grated lemon skin, basil, parmesan and lastly drizzle with olive oil.
The Tips:
This dish also can be serve for children as well … don’t worry with the white wine cause it will evaporate and just turn into nice flavor for this dish. Or just omit it if u concerned.
