Risotto di mare
2 servings
30 minutes
Seafood risotto is a culinary poem inspired by the marine expanses of Italy. Its history roots in coastal regions where fresh seafood blends with the creamy texture of risotto. The dish's flavor is a harmony of silky Arborio enriched with aromas of garlic, olive oil, and spicy chili. The addition of squid, mussels, and tiger shrimp gives it the lightness of a sea breeze, while cherry tomatoes refresh with delicate sweet-sour notes. This dish is perfect for a romantic dinner or a cozy family evening, creating an atmosphere of Mediterranean delight. It is best served with white wine and fresh herbs to enhance its exquisite taste.
1
Rinse the rice well in a colander. Boil until half-cooked (al dente).
- Arborio rice: 1 glass
2
We place rice in a pan with olive and garlic oil, where finely chopped chili pepper is already laid out.
- Extra virgin olive oil: 12 ml
- Garlic butter: to taste
- Chili pepper: 2 g
3
Heat the contents, stirring occasionally, pour a cup of broth into the pan, and continue to cook the mixture on low heat for 6-7 minutes.
- Fish stock: 100 g
4
Add the squid and boil for about 5 more minutes. Then add the mussels, shrimp, and tomatoes.
- Squid: 50 g
- Mussels: 50 g
- Tiger prawns: 50 g
- Cherry tomatoes: 35 g
5
We add salt and pepper, and add spices.
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
6
Boil everything, stirring occasionally, until the rice is fully cooked.
7
If there is a clear lack of liquid, add boiling water or broth.
- Fish stock: 100 g
