Risotto Scoglio Recipe
Fresh seafood, extra virgin olive oil, garlic, diced tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable or seafood broth and keep it warm over low heat.
- 2
Sauté the Garlic
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Cook the Seafood
Add the seafood mix to the skillet and sauté for 3-4 minutes until they start to cook. Remove and set aside.
- 4
Toast the Rice
In the same skillet, add the Arborio rice and toast it for about 2 minutes until it's slightly translucent.
- 5
Deglaze with Wine
Pour in the white wine and stir until it's mostly absorbed by the rice.
- 6
Add Tomatoes and Broth
Add the diced tomatoes and start adding the warm broth one ladle at a time, stirring continuously. Wait until the broth is mostly absorbed before adding more.
- 7
Incorporate Seafood
When the rice is creamy and al dente (after about 18-20 minutes), gently fold the seafood back into the risotto. Season with salt and black pepper to taste.
- 8
