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.
1
Pour the broth into a pot and bring to a boil. Reduce the heat and let it simmer slowly, covered.
- Fish stock: 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.
- 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.
- Fish stock: 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.
- Mussels in the shell: 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.
- Blue-eye trevalla fillet: 150 g
- Peeled shrimp: 8 pieces
- Fish stock: 1.75 l
- Mussels in the shell: 10 pieces
- Chopped parsley: 2 tablespoons
- Oregano: 1 tablespoon
- Caraway leaves: 1 tablespoon
