Redfish / Shrimp / Bacon / Cherry Tomatoes / Chives / Corn / Pancetta / Stewed Tomatoes / Shiitake Mushrooms Recipe
A rich risotto featuring fresh seafood and vegetables.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté Vegetables
In the same pan, add the shiitake mushrooms and cherry tomatoes. Sauté for about 5 minutes until softened. Add the corn and stewed tomatoes, stirring well.
- 3
Cook the Rice
Add the arborio rice to the pan and stir to coat the rice with the vegetable mixture. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 4
Add Seafood
Once the rice is creamy and al dente (about 18-20 minutes), stir in the shrimp and redfish fillets. Cook for an additional 5 minutes until the seafood is cooked through.
- 5
Season and Serve
Stir in the crispy bacon and pancetta, chopped chives, and season with salt and black pepper. Serve hot and sprinkle with grated parmesan cheese.
