Description
A classic creamy risotto loaded with a mix of fresh seafood, delivering rich flavor and a silky texture. This elegant dish is comforting yet refined, perfect for a special meal.
Ingredients
Seafood
- 200 g mixed seafood (shrimp, mussels, squid)
Rice and Broth
- 1 cup Arborio rice
- 4 cups warm seafood or chicken broth
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Fats and Cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook Seafood: Heat olive oil in a pan over medium heat and briefly cook the mixed seafood until just opaque. Remove from the pan and set aside to avoid overcooking.
- Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté gently until they become soft and fragrant, about 3-5 minutes, ensuring not to brown them.
- Toast Rice: Add the Arborio rice to the pan and stir for 1-2 minutes to toast the grains slightly, which enhances the flavor and helps the rice absorb liquid evenly.
- Add Broth Gradually: Begin adding the warm seafood or chicken broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more.
- Simmer and Stir: Continue adding broth gradually over 18-20 minutes, stirring constantly to develop the creamy texture characteristic of risotto. The rice should be tender but still slightly al dente.
- Finish with Butter and Parmesan: Stir in the butter and grated Parmesan cheese to enrich the risotto, making it silky and delicious.
- Return Seafood: Gently fold the cooked seafood back into the pan, warming it through without cooking further to prevent toughness.
- Season and Garnish: Season the risotto with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve immediately while creamy and hot.
Notes
- Use fresh seafood for the best flavor and texture.
- Stir continuously to release the rice’s starch and achieve a creamy risotto.
- Do not overcook the seafood to prevent it from becoming rubbery.
- Warm the broth before adding to maintain a consistent cooking temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
