Entree: Antarctica – Central Culinary Region – Frozen Oceanic Risotto (A chilled seafood risotto made with frozen ocean-caught fish and shellfish, finished creamy and slightly icy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 1/2 cups (300 g) Arborio rice
- 6 cups (1.4 L) fish stock, kept warm
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (454 g) mixed frozen white fish fillets, thawed and cut into 1-inch (2.5 cm) pieces
- 12 large shrimp, approx. 12 oz (340 g), peeled and deveined
- 6 oz (170 g) sea scallops, approx. 6 oz (170 g)
- 1 cup (30 g) frozen wakame or kelp, thawed and chopped
- Zest and juice of 1 lemon
- 1/2 cup (120 ml) heavy cream, chilled
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tbsp (15 ml) chopped fresh dill or chives
- 2 tbsp (30 ml) vodka or neutral spirit, chilled (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a heavy saucepan, warm the olive oil and 1 tbsp (14 g) butter over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds more.
2. Add the Arborio rice and stir to coat grains for 1–2 minutes until edges look translucent.
3. Pour in the white wine and stir until mostly absorbed. Begin adding the warm fish stock, 1/2 cup (120 ml) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue until rice is al dente, about 18–20 minutes total.
4. With 6–8 minutes remaining on the risotto, stir in the mixed fish pieces so they gently poach in the simmering liquid. After 3–4 minutes more, add the shrimp and scallops so they cook through but remain tender.
5. Stir in the chopped wakame, lemon zest, and the remaining 1 tbsp (14 g) butter. Remove from heat and fold in the chilled heavy cream, Parmesan, and vodka if using. Adjust salt and pepper.
6. Transfer the risotto to a shallow metal or glass pan and spread to an even thickness. Cool at room temperature for 10 minutes, then place in the refrigerator to chill until firm, about 1 hour. For a slightly icy texture, place pan in the freezer for 10–15 minutes—do not freeze solid.
7. Before serving, break into portions with a spoon, garnish with chopped dill or chives and parsley, and finish with a squeeze of fresh lemon juice.
8. Serve chilled or slightly firm; refrigerate leftovers and consume within 24 hours for best texture and quality.