Seafood Risotto Recipe
Wild Caught Prawns, Scallop, Grana Padano, White Wine, Lemon, Chives
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Ingredients
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Seafood Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, bring the vegetable or seafood broth to a simmer and keep it warm on low heat.
- 2
Sauté the Seafood
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add the prawns and scallops, cooking for 2-3 minutes until they turn pink. Remove the seafood from the skillet and set aside.
- 3
Cook the Rice
In the same skillet, add Arborio rice and toast it for 1-2 minutes, stirring frequently. Pour in the white wine and let it simmer until mostly absorbed.
- 4
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is creamy and al dente, stir in the sautéed seafood, Grana Padano cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- 6
Garnish and Serve
Remove from heat, garnish with chopped chives, and serve immediately.
