The Seafood Risotto Recipe is one of the classic seafood dishes worth enjoying on our seafood weekends. Like Lobster risotto or seafood pasta, this recipe tastes great.
Also, the preparation is not hard at all, but it is worth respecting risotto cooking rules, such as roasting the rice in the pan before cooking it. Likewise, we prepare the risotto juice beforehand and keep it at a hot temperature so that we do not stop cooking the rice.
At the same time, since seafood does not require much cooking time, we cook it lightly at the start and add it without time before the end of cooking.
So, follow the steps below for more details.
Ingredients
- 350 g of risotto rice
- 1/2 glass of white wine
- 2 l risotto broth (onion, carrot, zucchini, parsley, salt, shrimp heads, and water)
- 300-400 g seafood (cuttlefish, small shrimps, big shrimps)
- 500 black mussels
- veggies
- one spring onion
- zucchini and carrot
- olive oil, parsley, black pepper, salt
Directions
Preparation of Risotto stock
- First, we will prepare the broth for the risotto. So, in a deep pan, add the vegetables and shrimp heads to make the broth for cooking risotto.
- Also, add parsley and salt and let it simmer for 20 minutes. The liquid should be kept at a boiling temperature while cooking the risotto.
- Meanwhile, we will do other preparations. So, clean the mussels by rubbing them with wire in running water to remove shell impurities.
- Then, throw the cleaned mussels in a wide pan covered with a lid to open them. They will be ready in less than two minutes. Take them apart, and the water they will release for the risotto. Then, we start cooking our seafood risotto.
Risotto Cooking
- First, add olive oil and the cleaned and cut sepia into small pieces.
- We will leave the cuttlefish until they take a cook for 2-3 minutes and remove them. Also, in the same pan, add the big shrimps and cook them for 2 minutes.
- Then, remove the shrimp aside, and in the fat where we cooked the cuttlefish and the shrimp, we will add the finely chopped onion.
- Cook the onion until it softens. Also, add the other vegetables and cook them all for 2-3 minutes together.
- Continue cooking by adding the other shrimps. We will cook these for another 2 minutes.
- Then, add the rice and mix well until it takes a mixture for 2-3 minutes, where the grains start to whiten.
- Then, quench it with white wine and let the alcoholic part evaporate, raising the temperature.
- Next, add hot broth to cover the rice. Mix well and let it absorb all the liquid. Continue adding the broth again, adding it gradually.
- Also, add the cuttlefish and shrimp that we cooked at the beginning. So we continue until the rice is cooking, adding the risotto stock little by little.
- A few minutes before ending, we will add the mussels and the drained juice that the mussels released. Also, let some of them in the shell, and others, we will add cleaned. Be careful with the salt because mussel juice has salt, so try the juice and risotto.
- In the end, we will leave the risotto creamy and with a little juice. Enjoy it with olive oil, finely chopped fresh parsley, and minced black pepper ground at the moment. We serve it immediately!
Bon Appetit!
My Last Thought
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