Classic Seafood Risotto (Risotto ai Frutti di Mare)
Традиционно ястие · Italian
A traditional Italian seafood risotto featuring Arborio rice cooked slowly with a rich seafood broth and a medley of fresh seafood, finished with white wine and parsley.
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Съставки
- Arborio rice300g
- Mixed seafood (shrimp, mussels, clams, calamari)500g
- Fish or seafood broth1.2L
- Dry white wine150ml
- Shallots2
- Garlic2 cloves
- Olive oil3 tbsp
- Butter30g
- Parmesan cheese, grated50g
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Prepare the seafood: clean mussels and clams, peel and devein shrimp, clean and cut calamari.
- 2
Finely chop shallots and garlic.
- 3
Heat olive oil in a large, heavy-bottomed pan over medium heat. Sauté shallots until softened, about 5 minutes.
- 4
Add garlic and cook for another minute until fragrant.
- 5
Add Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent at the edges.
- 6
Pour in the white wine and stir until it's completely absorbed.
- 7
Begin adding the warm seafood broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes.
- 8
Add the mixed seafood (except mussels and clams) to the risotto and continue cooking and adding broth for another 5-7 minutes, until the rice is creamy and al dente, and the seafood is cooked through.
- 9
Add mussels and clams during the last 5 minutes of cooking, cover the pan, and let them steam open.
- 10
Remove from heat. Stir in butter, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- 11
Serve immediately, ensuring each portion has a good mix of seafood.
