Risotto with seafood cocktail
4 servings
90 minutes
Seafood risotto is a refined dish of European cuisine that combines the tenderness of rice with the richness of seafood. Originally, risotto emerged in Italy, where culinary masters learned to transform simple rice into a culinary masterpiece. In this recipe, the classic technique of making risotto is combined with the aromas of white wine and saffron, giving it depth of flavor. The seafood soaked in broth adds freshness and a marine character to the dish. This exquisite dish is perfect for a festive dinner or a cozy family evening. Seafood risotto is served hot, best complemented by light white wine and fresh herbs.
1
Finely chop the onion and sauté it in olive oil for 2–3 minutes. Then add the rinsed rice and cook for another 2–3 minutes.
- Onion: 100 g
- Extra virgin olive oil: 40 ml
- Rice: 300 g
2
Pour white wine into the pan. Stirring, simmer until the wine is completely evaporated.
- Dry white wine: 200 ml
3
When the wine evaporates, add saffron and stir. Now add fish broth to the rice one ladle at a time (about 200 ml). When the first ladle of broth is almost completely evaporated, add the second, then the third, and so on until the broth is finished.
- Saffron: 1 teaspoon
- Fish stock: 1 l
4
In about 15 minutes, the rice will be almost ready. Taste it, and if needed, add salt to taste.
- Salt: to taste
5
We add a seafood cocktail to the rice (if the cocktail is frozen, first thaw it at room temperature). Stir and cook on medium heat for another 5 minutes.
- Seafood cocktail mix: 400 g
