Seafood Risotto Recipe
Indulge in our creamy Seafood Risotto, a luxurious blend of Arborio rice slow-cooked to perfection in a rich seafood broth. This dish features a medley of succulent shrimp, tender mussels, and delicate calamari, all harmoniously infused with fresh herbs and a hint of lemon zest. Topped with a sprinkle of Parmesan and a drizzle of olive oil, this risotto is a comforting yet elegant choice that will transport your taste buds to the coast with every bite.
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Ingredients
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Seafood Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the Stock
In a saucepan, bring the chicken or fish stock to a gentle simmer. Keep warm over low heat.
- 2
Sauté the Base
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is 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 absorbed.
- 4
Add Stock Gradually
Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more stock. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Incorporate Seafood
When the rice is nearly done, stir in the seafood mix. Cook for an additional 5-7 minutes until the seafood is cooked through.
- 6
Finish the Risotto
Remove the skillet from heat. Stir in the remaining butter, grated Parmesan cheese, chopped parsley, salt, and pepper to taste. Mix until creamy.
- 7
Serve
Serve the risotto hot, garnished with additional parsley and Parmesan if desired.
