INGREDIENTS:
- 1 lb (450g) mixed seafood (shrimp, scallops, mussels, clams)
- 1 ½ cups (300g) Arborio rice
- 4 cups (1 liter) seafood or vegetable broth
- 1 cup (240ml) dry white wine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup (240ml) grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
HOW TO MAKE
1. Prepare the Seafood:
- Clean the seafood and set aside. If using mussels or clams, ensure they are scrubbed and debearded.
2. Heat the Broth:
- In a saucepan, heat the broth and keep it at a gentle simmer.
3. Sauté the Seafood:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the seafood and cook until just done (shrimp should be pink, mussels and clams should be open). Remove and set aside.
4. Cook the Aromatics:
- In the same skillet, add 2 tablespoons of olive oil and the butter.
- Add the onion and cook until translucent.
- Add the garlic and cook for another minute until fragrant.
5. Toast the Rice:
- Add the Arborio rice to the skillet and cook, stirring constantly, until the edges of the rice are translucent (about 2 minutes).
6. Deglaze with Wine:
- Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
7. Add the Broth:
- Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
8. Combine Seafood and Risotto:
- When the rice is creamy and just tender, gently fold in the cooked seafood.
9. Finish the Risotto:
- Stir in the Parmesan cheese and season with salt and pepper to taste.
10. Serve:
- Garnish with fresh parsley and serve with lemon wedges on the side.
Enjoy your seafood risotto with a drizzle of extra olive oil if desired with love of the recipe station!
Labels
MEALS