“Mouthwatering Chilean Lunch Delight: Aromatic Seafood Risotto and Spiced Salmon Skewers”

Allergens

Fish, Gluten (in vegetable broth), Shellfish

Ingredients

• 1. 200g arborio rice 2. 4 cups vegetable broth (gluten
• free) 3. 1 cup white wine 4. 1/2 cup finely chopped shallots 5. 1/4 cup grated Parmesan cheese 6. 1 tbsp olive oil 7. 400g fresh salmon fillet, cut into 1
• inch cubes 8. 2 cups assorted seafood (shrimp, scallops, and mussels) 9. 1/2 tsp smoked paprika 10. 1/2 tsp ground cumin 11. Salt and pepper to taste 12. Fresh parsley for garnish 13. Lemon wedges for serving

Instructions

1. Prepare the seafood risotto by heating olive oil in a large pan over medium heat. Add shallots and cook until softened.
2. Stir in arborio rice, ensuring it is evenly coated with the oil. Cook for 1 2 minutes.
3. Deglaze the pan with white wine, stirring constantly until fully absorbed.
4. Gradually add vegetable broth, 1 cup at a time, allowing each addition to be absorbed before adding more. Continue this process until the rice is cooked al dente.
5. Stir in Parmesan cheese and season with salt and pepper to taste. Set aside, covered, to keep warm.
6. For the salmon skewers, preheat a grill or grill pan over medium high heat. In a small bowl, mix smoked paprika, cumin, salt, and pepper. Coat salmon cubes with the spice mixture.
7. Thread salmon cubes onto skewers, alternating with assorted seafood. Grill or cook on the grill pan for 2 3 minutes per side or until cooked through.
8. To plate, spoon risotto onto two plates in a mound shape, creating a shallow well in the center. Place salmon and seafood skewers atop the risotto.
9. Garnish with fresh parsley and serve with lemon wedges on the side.

Chef’s Insight

Experiment with different Chilean spices and herbs to further enhance the flavors in this dish.

Notes

This dish is perfect for entertaining or a special occasion dinner. The combination of flavors and textures makes it a memorable culinary experience.