Filipino Chinese-style Seafood Risotto

Ingredients

In this Filipino Chinese adaptation of the classic Italian risotto, we incorporate distinct flavors and ingredients from both cuisines. The original Italian risotto is transformed by the addition of Filipino spices such as garlic, ginger, and soy sauce, while Chinese influences are introduced through the use of seafood and Chinese five-spice powder. These modifications create a unique fusion dish that celebrates the best of both worlds. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced into rings 200g squid, cleaned and sliced into rings
• 200g white fish fillets, cut into bite-sized pieces 200g white fish fillets, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Fresh cilantro or spring onions, for garnish Fresh cilantro or spring onions, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, heat the chicken broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. 4.
   Increase the heat to medium-high and add the shrimp, squid, and fish to the pan. Cook until the seafood is almost cooked through.
5. 5.
   Stir in the Arborio rice, soy sauce, and Chinese five-spice powder, ensuring the rice is well coated with the flavors.
6. 6.
   Gradually add the simmering chicken broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   Once the rice is al dente and creamy, reduce the heat to low and stir in the coconut milk and fish sauce. Cook for an additional 2-3 minutes.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with fresh cilantro or spring onions and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand.
• Squid — If using fresh squid, ensure it is cleaned thoroughly, removing the ink sac and internal organs.
• Fish — Opt for firm white fish fillets such as cod or halibut for the best texture in the risotto.

Tips & Tricks

• To enhance the seafood flavor, you can use homemade seafood stock instead of chicken broth.
• For an extra kick of heat, add a small amount of chili flakes or chopped chili peppers.
• Experiment with different seafood combinations such as mussels or crab meat to personalize the dish.
• If you prefer a milder flavor, reduce the amount of Chinese five-spice powder.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Filipino Chinese-style Seafood Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a squeeze of lime juice for added tanginess.

Presentation advice

Present the risotto in individual bowls, garnished with a sprig of fresh cilantro or finely chopped spring onions. The vibrant colors of the seafood and herbs will create an enticing visual appeal.