Risotto and fish stock

[matrignano]

Usually always use vegetable stock (cubes), however tonight I'm doing a prawn & courgette risotto and thought I'd try doing it with fish stock.

Bought a ready made pouch from Wholefoods market. Wondering if it won't be too overpowering by itself, and whether I should "dilute" it with vegetable stock?

[Bullett]

Try it.

How much stock and how much rice? If I was diluting it I'd just use water not another different stock.

[C0ffin D0dger]

Only real way to know is to taste it. If it's coming through a bit too strongly when you're cooking the risotto then just add a bit of boiling water or some veg stock as you suggest to dilute the fish stock. Be careful with adding too much stock as it can make things a bit too salty.

[HarryFlatters]

Maybe add the prawn heads and shells to the veg stock to make it a light fish stock and see if you like it?

If it's not fishy enough, add more fish stock.

[dapprman]

As others have said, there's only one way to find out, however ..... you may well find it very strong, which is why fish based risottos tend to use vegetable stock (sure I've read of using chicken stock as well).

[NordicCrankShaft]

We never use fish stock for risotto. It'll also concentrate the flavour further when it reduces down. Always use a white veg stock for fishy pasta/risotto dishes

[21TonyK]

Might be too late but as already mentioned. Fish stock is not a good idea, maybe 50:50 with veg stock, even then it will be "fishy"

[matrignano]

Used the fish stock but diluted it down with plain water, it smelled pretty strong so I'm sure that it would have overpowered the dish otherwise.

As mentioned the risotto tasted pretty bland until the last spoonful of stock, then all the savoury/salty taste came with a bang! Use with care...

Anyway, jobs a good one, and I got a double helping of dessert out of it

Cheers guys!