Seafood Pescatore Risotto Recipe
Seafood Pescatore Risotto / Shrimp / Scallops / Calamari
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the broth
In a saucepan, heat the fish stock over low heat and keep it warm throughout the cooking process.
- 2
Sauté the aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent.
- 3
Cook the rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Pour in the white wine and let it simmer until most of the liquid is absorbed.
- 4
Add the stock gradually
Begin adding the warm fish stock one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more stock. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 5
Incorporate the seafood
When the rice is almost done, add the shrimp, scallops, and calamari. Cook for an additional 5 minutes, or until the seafood is cooked through.
- 6
Finish the risotto
Remove the skillet from heat and stir in the remaining butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
- 7
Serve
Serve the Seafood Pescatore Risotto hot, garnished with additional parsley and Parmesan if desired.
