Cooking is one of our passions and will be part of our journey. The cook culture is very rich and in every part of the world we can find amazing and interesting things, our goal is to learn and leave the daily life of the local communities of each country, knowing what they plant and what eat. We would like to share what we are going to cook on the road.
Meanwhile, before we start of our trip, we will share with you guys our daily
life in the kitchen here in NZ, what we eat and what can found at the supermarket in an affordable price.
It is important to mention that we are not a cuisine chefs and we do not have a chef course, we are just two passionate and curious people of this incredible universe.
Let’s start with a simple yet very tasty recipe that is one of our favorites.
Seafood Risotto with Lemon
Risotto is a very simple recipe, so it can replace the ingredients and the type of stock. We use a seafood mix, but can be replaced for prawns or mushrooms for example, the stock can also be replaced by the vegetable one.
- Half small diced onion
- 2 cloves garlic minced
- Olive oil
- 1 cup arborio rice
- 400 grams of seafood or marinara mix
- 100ml dry white wine
- 500ml fish stock
- 1 tablespoon butter
- Half lemon
- Parmesan cheese
- Salt and black pepper
In a mixing bowl place the seafood and season with salt and pepper and reserve.
In a fry pan with very hot olive oil, fry the seafood, always start with the ones has longest cooking time, on this case are the fish, following by the squid, prawns and the mussels. Reserve.
Boil the fish stock in a pan and is very important to always keep it warm while making the risotto.
Heat olive oil in a large pan, add the finely diced onion and cook for 5 minutes over a medium heat until softened. Add the risotto rice and stir continuously for 2 minutes. Add white wine and simmer until wine evaporates. Add hot stock all at once and bring to the boil. Remove pan from heat and stir risotto well to create a creamy consistency, add the seafood, butter, lemon and parmesan cheese on top.
And what about you, what do you eat?