Seafood Risotto
Risotto • European
Description
The volume of seafood should exceed the volume of dry rice by 2 times.
Ingredients
- Arborio rice 10 oz
- Seafood cocktail 15 oz
- Mussels 20 pieces
- Langoustines 4 pieces
- Tiger shrimp in brine 4 pieces
- Dry White Wine 10 fl oz
- Olive Oil 12 tablespoons
- Onion 2 heads
- Fish Oil 25 fl oz
- Chopped Sage Leaves 2 tablespoons
- Garlic 4 cloves
- White Pepper (whole) to taste
- Ocean salt to taste
- Cayenne Pepper a pinch
Step-by-Step Guide
Step 1
Peel and finely chop the onion. Crush the garlic cloves with a knife.
Step 2
Heat 11 tablespoons of olive oil until fragrant. Reduce heat to medium. Add the onion and sauté gently, stirring frequently, for 1 minute. Add the garlic.
Step 3
Then add the dry rice. Heat the rice while stirring constantly until it slightly changes color.
Step 4
Add the parsley and pour in the wine. Heat until the alcohol evaporates.
Step 5
Carefully add the shrimp and langoustines to the pan. Heat, pour in a ladle of hot broth, and add the seafood cocktail and mussels.
Step 6
The broth should be added in ladles (a total of 6-8 ladles). Each subsequent ladle of broth should be added when the previous portion has been absorbed.
Step 7
Add white pepper and salt. At the very end of cooking, add a little cayenne pepper.
Step 8
Remove the large and delicate seafood and garlic from the risotto. Add 1 tablespoon of olive oil. Stir the risotto vigorously.
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