To inform entertain and excite my kids, Jamie, Patrick, Aaron & Sarah Middleburgh, our family and friends.

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Hong Kong

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Seafood & Saffron Rissotto

for 2
1 pint fish stock (alternatively substitute chicken stock)
1.5 oz butter
0.5 medium onion finely chopped
1 garlic glove crushed (put on chopping board; lay knife blade over it flat then hit blade hard with edge of hand)
7 oz arborio rice (trust me - not as good with normal long grain rice)
0.5 large pinch of saffron (actually gives flavour - small pinch will do)
salt & pepper v75ml dry white wine (cheapo stuff works)
2 tablespoons double cream (difficult to find in HK. We use creme fraiche)
0.5 lb fresh scrubbed mussels in their shells (I prefer black lipped mussels but New Zealand green things work)
0.5 lb fresh scrubbed clams in their shells (if not available omit and increase prawns/mussels although clams do add to flavour)
4 oz fresh scallops cleaned and trimmed (if using frozen must be good quality)
4 oz large unshelled raw prawns (4-5 large Tiger prawns or equivalent)
1 tablespoon chopped fresh parsley (or celery leaf but never dried stuff)
  1. pour stock in saucepan and bring to boil; reduce head to a gentle simmer
  2. meanwhile melt 1 oz of butter in a saucepan and gently fry onion and half garlic until softened but NOT brown; stir in rice and cook for 2 mins until rice is coved in butter
  3. add ladleful of stock and cook gently, stirring until adsorbed; continue until HALF stock is used and rice becomes creamy (this is why you should use right rice!!); spinkle in sffron and seasoning
  4. continue adding stock until the risotto becomes thick but not sticky. this will take about 25 mins and shouldn't be hurried. Keep warm (whilst cooking the shellfish)
  5. pour the wine into another saucepan (or recycle the stock pan) and add creamand remaining garlic and butter; add shellfish and cover with a tight fitting lidand cook on high heat for 5-6 mins; shaking the pan occasionallyuntil missels and clans have opened and prawns have turned pink. Discard any clams/mussles that don't open
  6. serve rissotto with shellfish and cooking liquid spooned over and sprinkle with chopped parsley

Goes well with simple mediterranean salad

Hong Kong kitchens typically are very small ; Normally 2 gas rings; sink; fridge and a tiny work space.

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