Risotto with seafood
6 servings
60 minutes
Seafood risotto is an exquisite dish of Mediterranean cuisine, embodying the beauty of sea breezes and Italian traditions. Historically, risotto originated in Northern Italy, and the addition of seafood gave it a distinctive rich flavor. White wine enhances the aroma of seafood, while fish broth makes the texture incredibly creamy. This dish pairs perfectly with light white wines and fresh vegetables.
1
Peel the onion and chop it into small cubes. Crush the garlic cloves with a knife.
- Onion: 2 heads
- Garlic: 4 cloves
2
Heat 11 tablespoons of olive oil until a characteristic smell appears. Reduce the heat to medium. Add the onion and sauté it lightly, stirring frequently for 1 minute. Add the garlic.
- Olive oil: 12 tablespoons
- Onion: 2 heads
- Garlic: 4 cloves
3
Then add the dry rice. Heat the rice while stirring constantly until it slightly changes color.
- Arborio rice: 280 g
4
Add parsley and pour in the wine. Heat until the alcohol evaporates.
- Chopped parsley: 2 tablespoons
- Dry white wine: 320 ml
5
Carefully place the shrimp and langoustines in the pan. Heat, pour in a ladle of hot broth, and add the seafood mix and mussels.
- Tiger prawns: 4 pieces
- Langoustines (scampi): 4 pieces
- Fish stock: 700 ml
- Seafood cocktail mix: 400 g
- Mussels: 20 pieces
6
The broth should be poured with ladles (a total of 6-8 ladles). Each subsequent ladle of broth should be added when the previous portion has been absorbed.
- Fish stock: 700 ml
7
Add white pepper and salt. At the very end of cooking, add a little cayenne pepper.
- Ground white pepper: to taste
- Sea salt: to taste
- Cayenne pepper: pinch
8
Remove large and delicate seafood and garlic from the risotto. Add 1 tablespoon of olive oil. Stir the risotto vigorously.
- Olive oil: 12 tablespoons
