Seafood Risotto

4 servings

90 minutes

Seafood risotto is a true embodiment of Italian gastronomic luxury. This dish originates from the northern regions of Italy, where rice became an indispensable component in cooking. It is prepared with aromatic fish broth that gradually infuses the rice grains, turning them into a tender, creamy texture. Shrimp, mussels, and fish add depth of sea flavor to the dish, while parsley, oregano, and cumin give it freshness and spiciness. Seafood risotto pairs perfectly with white wine and can serve as an exquisite treat for a festive evening or a cozy dish for a family dinner. Enjoying its velvety texture and rich taste makes it one of the most beloved dishes of Italian cuisine.

Energy value per serving

• Calories: 592.9
• Proteins: 22.6g
• Fats: 12.8g
• Carbohydrates: 97.8g

Ingredients

• Olive oil: 2 tbsp
• Fish broth: 1.75 l
• Onion: 2 head
• Garlic: 2 clove
• Celery stalk: 1 pc
• Risotto rice: 440 g
• Mussels in shells: 10 pc
• Blue-eyed salmon fillet: 150 g
• Peeled shrimp: 8 pc
• Chopped parsley: 2 tbsp
• Oregano: 1 tbsp
• Caraway leaves: 1 tbsp

Cooking steps

1. Pour the broth into a pot and bring to a boil. Reduce the heat and let it simmer slowly, covered.

   Required ingredients:

   • Fish broth: 1.75 l

2. Heat olive oil in a large skillet over medium heat. Add finely chopped onion, garlic, and celery, and cook for 2-3 minutes. Add 2 tablespoons of water, cover, and cook for about 5 minutes until the vegetables are soft. Add rice and cook, stirring, for 3-4 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 2 heads
   • Garlic: 2 cloves
   • Celery stalk: 1 piece
   • Risotto rice: 440 g

3. Gradually add 125 ml of hot broth, stirring constantly over low heat until all the broth evaporates. Repeat, adding 125 ml of broth until the rice is cooked.

   Required ingredients:

   • Fish broth: 1.75 l

4. Meanwhile, in a large pot, bring 3 tablespoons of water to a boil. Add the mussels, cover with a lid, and cook for 4-5 minutes, shaking the pot occasionally, until the mussels open. Drain the water and remove any unopened shells.

   Required ingredients:

   • Mussels in shells: 10 pieces

5. Add chopped fish, shrimp, and the remaining hot broth to the rice. Mix well and cook for 5-10 minutes. Remove from heat, add mussels, cover, and let sit for 5 minutes. Add parsley, oregano, and cumin. Salt to taste.

   Required ingredients:

   • Blue-eyed salmon fillet: 150 g
   • Peeled shrimp: 8 pieces
   • Fish broth: 1.75 l
   • Mussels in shells: 10 pieces
   • Chopped parsley: 2 tablespoons
   • Oregano: 1 tablespoon
   • Caraway leaves: 1 tablespoon