Mare Risotto (white Wine) Recipe
Gluten Free. Fresh fish, shrimp, mussels, clams, chopped clams, calamari, garlic and capers sautéed in a white wine sauce.
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Ingredients
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Seafood
Aromatics
Liquids
Grains
Seasoning
Method
Preparation
- 1
Prepare the seafood
Clean and prepare all seafood by rinsing under cold water. Peel and devein the shrimp, and slice the calamari into rings. Set aside.
- 2
Prep the broth
In a saucepan, heat the fish stock or vegetable broth until it is warm. Keep it on low heat throughout the cooking process.
Cooking
- 3
Sauté aromatics
In a large skillet or deep pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
- 5
Cook the rice
In the same skillet, add Arborio rice and toast it for about 2 minutes, stirring frequently until the grains are slightly translucent.
- 6
Deglaze with wine
Pour in the white wine and stir, allowing it to cook for about 2-3 minutes until mostly absorbed by the rice.
- 7
Add broth gradually
Begin adding the warm fish stock or vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 8
Combine and season
Once the risotto is cooked, return the seafood mixture to the pan. Stir in the capers and season with salt and black pepper to taste. Cook for an additional 2 minutes to heat everything through.
Serving
- 9
Garnish and serve
Serve the Mare Risotto hot, garnished with chopped fresh parsley. Enjoy your delicious seafood risotto!
