Risotto with seafood and asparagus
2 servings
25 minutes
Seafood and asparagus risotto is a true embodiment of culinary elegance in Italian cuisine. This dish originated in the northern regions of Italy and combines the tenderness of Arborio rice, the aroma of saffron, and the richness of seafood. The creamy texture enhanced by cream and parmesan offers incredible softness to the taste, while asparagus adds a fresh note and light crunch. It is perfect for a romantic dinner or celebration where you want to impress guests with refined flavors and unmatched sea aromas. The finishing touch is the golden hue created by saffron, turning the risotto into a true work of art. The combination of sweet scallops, tender shrimp, and squid with spicy creamy notes makes this dish unforgettable—it evokes memories of warm evening dinners on the coast of Italy.
1
Chop the onion into small cubes and sauté with rice in olive oil.
- Shallot: 20 g
- Arborio rice: 70 g
- Olive oil: 30 ml
2
Pour in part of the broth and simmer while stirring (it's better to add saffron at this moment to give your dish an orange hue).
- Fish stock: 400 g
- Saffron: 1 g
3
Ten minutes before the rice is ready, add seafood and asparagus (leaving some for garnish).
- Shrimp: 80 g
- Squid: 50 g
- Scallops: 50 g
- Green asparagus: 1 piece
4
Five minutes before readiness, add cream, butter, and parmesan.
- Cream 30% fat: 30 g
- Butter: 20 g
- Grated Parmesan cheese: 20 g
5
Fry the remaining seafood and asparagus, and garnish the finished risotto with them.
- Shrimp: 80 g
- Squid: 50 g
- Scallops: 50 g
- Green asparagus: 1 piece
