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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, March 20, 2015

Creamy Saffron Seafood Risotto by Steven Dolby

(Serves 2 people)

Saffron (good pinch)
1/4 Cup hot water
6 Cups vegetable Stock
1/2 Medium onion (diced)
50g Fennel (thinly sliced)
1 Tbsp olive oil
1/4 Cup brandy
140g Carnaroli rice
230g Mussels (cleaned and debearded)
130g Shrimp (peeled and deveined)
200g Bay scallops
1 Tbsp unsalted butter


1. Soak saffron in hot water for 20 minutes.

2. In a sauce pan heat the stock gently.


3. In a pan, heat olive oil, add onion, fennel and sweat for 5 minutes.

4. Pour brandy and cook until completely absorbed.

5. Add rice and cook for 3-5 minutes.

6. Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite.

7. Add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened.

8. Add shrimp and scallop. Cook for 2 minutes.

9. Add butter and season to taste.


10. Serve hot and enjoy!

Garnish with Fennel tops


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