Seafood Risotto perfumed with Truffle Oil

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Being Asian, I love rice – white/ brown/ sticky/ short-grained/ long-grained…just rice.  So, we had a pack of risotto rice sitting in our cupboards for ages (don’t worry…it hasn’t expired and was vacuumed packed), so we decided to cook seafood risotto.  The recipe below cooks for 4.

1.5 cups of rice (using a standard cup size and not the small little container that comes with rice cookers)
1 squid, sliced
100g clams
1 chicken thigh, diced OR any fish to substitute
1/2 can of tomato puree
4 cloves of garlic, minced
4 shallots, sliced OR 1 pearl onion, chopped
5 cups of stock or water
1 tomato, diced
1/2 cup of white wine
1 tbsp chopped parsley
Parmesan cheese
Salt & pepper to taste
Drizzle of Truffle oil


  1. Fry the shallots till translucent and then fry the garlic
  2. Before the garlic turns golden brown, add in the squid and fry it till it’s just cooked.
  3. Take out the squid. In the pot, you will need to add in more oil.  Once the added oil is heated, add in the chicken, diced tomato and rice.  Stir until rice is coated with the oil and juices.
  4. Add in 4 cups of the stock, white wine, tomato puree, parsley and clams.
  5. Continue to stir for about 10 minutes and check on the rice.  If it’s al dente, you can add in the parmesan to thicken the risotto.  If it’s not cooked, add in the remaining stock and cook for another 5-7 minutes, depending on the consistency that you prefer.
  6. Once done, add in salt and pepper to taste.  Then throw back the squid and stir the mixture.
  7. Drizzle truffle oil and extra parmesan before serving

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