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
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Seasonings and Garnish
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Seafood: Heat olive oil in a pan over medium heat and briefly cook the mixed seafood until just opaque and cooked through. Remove the seafood from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same pan, add the chopped onion and minced garlic. Sauté gently until the onion is soft and translucent, releasing their flavors without browning.
- Toast Rice: Add the Arborio rice to the pan with the aromatics and toast it by stirring for 1 to 2 minutes. This step helps to enhance the rice’s nutty flavor and prepare it for absorption of liquids.
- Add Broth Gradually: Begin adding the warm seafood or chicken broth one ladle at a time, stirring constantly. Allow the rice to absorb each addition fully before adding more, fostering a creamy texture.
- Simmer Until Creamy: Continue this process of gradual broth addition and stirring for about 18 to 20 minutes, or until the rice is al dente with a luscious creamy consistency. Adjust heat to maintain a gentle simmer.
- Incorporate Butter and Cheese: Stir in the butter and grated Parmesan cheese until melted and fully integrated, enriching the risotto’s texture and flavor.
- Combine Seafood: Return the cooked seafood to the pan and gently fold it into the risotto, warming it through without further cooking to avoid rubbery seafood.
- Season and Garnish: Taste and season with salt and black pepper as desired. Garnish with freshly chopped parsley before serving hot.
Notes
- Use fresh seafood for the best flavor and texture.
- Continuous stirring is essential to achieve the classic creamy risotto texture.
- Avoid overcooking the seafood by briefly cooking it initially and gently warming it at the end.
- Maintain warm broth throughout the cooking to ensure even cooking of the rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
