Mediterranean Seafood Risotto with Saffron
80% автентично · Italian-Mediterranean
A flavorful twist on seafood risotto, incorporating Mediterranean elements like saffron, lemon zest, and cherry tomatoes for a brighter, more aromatic dish.
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Съставки
- Carnaroli rice300g
- Mixed seafood (shrimp, mussels, clams)450g
- Fish or vegetable broth1.2L
- Dry white wine120ml
- Shallots2
- Garlic2 cloves
- Olive oil3 tbsp
- Saffron threadsa pinch
- Cherry tomatoes, halved150g
- Lemon zest1 tsp
- Butter25g
- Fresh basil leavesfor garnish
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Steep saffron threads in a ladleful of warm broth.
- 2
Prepare seafood: clean mussels and clams, peel and devein shrimp.
- 3
Finely chop shallots and garlic.
- 4
Heat olive oil in a pan over medium heat. Sauté shallots until softened, about 5 minutes.
- 5
Add garlic and cook for 1 minute.
- 6
Add Carnaroli rice and toast for 2 minutes.
- 7
Pour in white wine and stir until absorbed.
- 8
Begin adding the warm broth, one ladleful at a time, stirring frequently. Add the saffron-infused broth after the first few ladlefuls.
- 9
After about 15 minutes of cooking, add the shrimp and cherry tomatoes. Continue adding broth and stirring until rice is al dente and seafood is cooked, about 5-7 more minutes.
- 10
Add mussels and clams during the last 5 minutes, cover to steam open.
- 11
Remove from heat. Stir in butter and lemon zest. Season with salt and pepper.
- 12
Garnish with fresh basil leaves and serve immediately.
