Description:
Seafood Risotto is a rich, creamy, and comforting Italian-style dish that brings the taste of the Mediterranean to your table. This dish features fresh seafood like shrimp, mussels, and scallops, combined with the creamy texture of arborio rice, simmered in a delicious seafood broth. The slow-cooking process allows the flavors to meld together, creating a satisfying and indulgent meal. Perfect for a romantic dinner, special occasions, or a weekend treat, this seafood risotto is both flavorful and elegant, capturing the essence of classic Italian cuisine in every bite.
Seafood Risotto (Italian-style) Recipe
Ingredients:
- 1 lb mixed seafood (shrimp, mussels, scallops, or squid), cleaned and prepared
- 1 1/2 cups arborio rice
- 4 cups seafood broth (or chicken broth)
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for extra creaminess)
- Lemon wedges for serving
Instructions:
1. Prepare the Broth:
- In a saucepan, bring the seafood broth to a simmer over low heat. Keep warm.
2. Sauté the Aromatics:
- In a large pan, heat the olive oil and butter over medium heat. Add the onion and cook until soft, about 3-4 minutes.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Cook the Rice:
- Add the arborio rice to the pan with the onion and garlic, stirring to coat the rice in the oil and butter. Cook for 2-3 minutes, until the rice is lightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
4. Add the Broth:
- Begin adding the warm seafood broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. Cook the Seafood:
- In a separate pan, sauté the prepared seafood with a bit of olive oil for 3-5 minutes, just until cooked through.
- Once the rice is cooked, gently fold the seafood into the risotto. Stir in the parmesan cheese and heavy cream (if using) for extra creaminess.
6. Season and Serve:
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve with lemon wedges on the side for added freshness. Enjoy your creamy, indulgent seafood risotto!
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