Seafood risotto (Risotto frutti di mare)
5 servings
60 minutes
Seafood risotto is an exquisite dish of Italian cuisine that offers the taste of the sea with every bite. This gastronomic delight originated in Northern Italy and has become a favorite worldwide over time. Tender shrimp, squid, octopus, and mussels soaked in aromatic fish broth and white wine give the dish a rich flavor and softness. Arborio rice, which is not rinsed, transforms into a creamy texture that perfectly complements the seafood. The taste is enhanced by fresh cilantro and parmesan, adding spicy notes to the risotto. This dish is perfect for festive dinners and romantic evenings, immersing you in the Mediterranean atmosphere. Seafood risotto is an artful blend of simplicity and sophistication that creates a true celebration of flavor.
1
To avoid watery seafood (if you buy frozen), let them thaw. Then clean the shrimp (remove the back and shell, leaving only the tail). Prepare any broth. If you make fish broth, the taste and smell will be richer.
- King prawns: 200 g
- Baby octopus: 200 g
- Mussels in the shell: 200 g
- Squid: 200 g
- Fish stock: 1.5 l
2
In a heated pan, heat 20 g of butter and olive oil. Sauté the onion and crushed garlic. Add the seafood, previously dried, to brown them. They don't need to be cooked for long. Add a little salt.
- Butter: 100 g
- Olive oil: 20 ml
- Onion: 1 head
- Garlic: 0.5 head
- King prawns: 200 g
- Baby octopus: 200 g
- Mussels in the shell: 200 g
- Squid: 200 g
- Salt: to taste
3
In another (deep) pan, heat the remaining butter. Add the rice to the melted butter (do not rinse it beforehand!, pour it directly from the package into the pan). Stir the rice to coat it with butter (2 minutes).
- Butter: 100 g
- Arborio rice: 700 g
4
Then add broth to the rice in the pan, stirring constantly; as soon as the broth is absorbed, add more. After 5 minutes, pour in the wine and stir as well. When the rice is almost ready (it should not be soft!), add the seafood and continue stirring. Season with salt. Pepper it. Add chopped herbs to the nearly finished dish. Cilantro pairs wonderfully with seafood! The risotto should be slightly liquid.
- Fish stock: 1.5 l
- Dry white wine: 150 ml
- King prawns: 200 g
- Baby octopus: 200 g
- Mussels in the shell: 200 g
- Squid: 200 g
- Salt: to taste
- Ground black pepper: 5 g
- Fresh cilantro (coriander): 20 g
5
Serve on plates and you can add a little parmesan shavings on top!
- Grated Parmesan cheese: 30 g