Risotto with Cuttle fish Sauce
Risotto with Cuttle fish Sauce
Discover some of the delicious creations you can make with Pearl River Bridge Soy Sauce.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 10g chopped Onion
- 20g parmesan
- Olive oil
- PRB Sriracha Sauce, to taste
- 4 mussels, shelled
- 100g squid
- 3 prawns
- 1 tsp PRB Seafood Soy Sauce
- 10g chopped garlic
- 2 tbsp cuttlefish juice
- 100g PRB Kwan Tung Cooking Wine
- Water
- 50g risotto rice
- Salt & black pepper, to taste
Method
- Fry some of the onion in olive oil, then fry the seafood and season with PRB Seafood Soy Sauce.
- Fry the remaining onion and garlic in a saucepan over a low heat, then add the cuttlefish juice, PRB Kwan Tung Cooking Wine and some water and boil for about 1 min.
- Fry the risotto rice in olive oil in a separate pan. Add about 200mL water and boil together with PRB Kwan Tung Cooking Wine. Season with PRB Premium Oyster Flavoured Sauce, salt and black pepper and mix well with parmesan and cuttlefish sauce.
- Flatten the risotto on a plate, draw a star pattern with PRB Sriracha Sauce and decorate with the seafood.
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