Seafood Risotto (Risotto frutti di mare)
Risotto • Italian
Description
Seafood Risotto (Risotto frutti di mare)
Ingredients
- Ground coriander 0 oz
- King Prawns 5 oz
- Octopus 5 oz
- Pasta shells 5 oz
- Onion 1 head
- Squid 5 oz
- Garlic ½ head
- Dry White Wine 5 fl oz
- Parsley 0 oz
- Ground Black Pepper 0 oz
- Salt to taste
- Butter 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 0 fl oz
- Arborio rice 25 oz
- Fish Oil 0 qt
Step-by-Step Guide
Step 1
To avoid watery seafood (if you are buying frozen), let them thaw. Then clean the shrimp (remove the shell and back, leaving only the tail). Prepare any broth. If making fish broth, the flavor and aroma will be richer.
Step 2
In a heated skillet, warm part of the butter (20 g) and olive oil. Sauté the onion and crushed garlic. Add the seafood, having dried them beforehand, so they can brown. They do not need to be cooked for long. Add a little salt.
Step 3
In another (deep) skillet, heat the remaining butter. Pour the rice into the melted butter (do not rinse it beforehand! Pour it directly from the package into the skillet). Stir the rice to coat it with the butter (2 minutes).
Step 4
Then, add the broth to the skillet with the rice, stirring constantly; as soon as the broth is absorbed, add more. After 5 minutes, pour in the wine and stir as well. When the rice is almost ready (it must not become soft!), add the seafood and continue to stir. Season with salt and pepper. In the nearly finished dish, add the chopped herbs. Cilantro pairs wonderfully with seafood! The risotto should be slightly liquid.
Step 5
Serve on plates and you can top it with some Parmesan shavings!
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