Risotto with mussels and shrimps
4 servings
20 minutes
Risotto with mussels and shrimp is an exquisite dish of Italian cuisine that embodies the freshness of the sea and the creaminess of flavor. The roots of risotto trace back to northern Italy, where rice was combined with various seafood and aromatic spices. In this recipe, the richness of flavors is revealed through white wine, thyme, and butter, creating a delightful creamy hue. Mussels impart a rich marine aroma to the dish while shrimp add a sweet note and tender texture. Tomatoes provide a light acidity that balances the taste, while parsley refreshes it with herbal notes. This dish is perfect for a romantic dinner or an elegant feast, and a glass of dry martini will highlight its complexity and sophistication.
1
Sauté finely chopped onion in butter in a small pot until soft. Pour in a glass of wine, add a sprig of thyme, black peppercorns, bay leaf, and add the mussels. Do not salt if the mussels are fresh; they have enough natural salt.
- Red onion: 0.5 head
- Butter: 20 g
- Dry white wine: 200 ml
- Thyme: 1 piece
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
- Mussels: 500 g
- Salt: to taste
2
Cover the pot with a lid and cook the contents over medium heat until the mussels open, about three minutes. Once the mussels open, add the peeled shrimp, finely chopped tomatoes, chopped parsley, season with pepper, mix, and remove from heat.
- Shrimps: 300 g
- Tomatoes: 200 g
- Parsley: 20 g
- Ground white pepper: to taste
3
In another saucepan, heat olive oil and fry the rice in it to absorb the oil, then pour a third of the broth into the saucepan.
- Olive oil: 50 ml
- Rice: 400 g
- Vegetable broth: 1.5 l
4
Once the broth boils, reduce the heat and cook, stirring constantly and adding broth as it evaporates. Along with one injection of broth, a shot of martini should be added. When the rice is almost ready, it should be salted.
- Dry Martini: 50 ml
- Vegetable broth: 1.5 l
- Salt: to taste
5
After that, add a pinch of parsley, lemon juice, and pour everything from the pot - mussels, shrimp, and onion along with the broth they were cooked in. Gently mix and immediately remove from heat.
- Parsley: 20 g
- Lemon: 1 piece
- Mussels: 500 g
- Shrimps: 300 g
- Red onion: 0.5 head
- Vegetable broth: 1.5 l