Italian-style Seafood Risotto

Ingredients

While paella is traditionally made with saffron-infused rice and a variety of meats, this Italian adaptation replaces saffron with aromatic herbs and spices, and swaps the meats for an array of fresh seafood. The result is a creamy and flavorful risotto that showcases the bounty of the Italian coastline. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick) 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 1/2 pound (225g) mixed seafood (such as shrimp, mussels, and calamari), cleaned and deveined 1/2 pound (225g) mixed seafood (such as shrimp, mussels, and calamari), cleaned and deveined
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the fish or vegetable broth over medium heat until hot but not boiling. Keep it warm on the stove.
2. 2.
   In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the skillet and stir well to coat it with the oil. Cook for 1-2 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Add the dried thyme, dried oregano, paprika, and red pepper flakes (if using). Stir well to combine.
6. 6.
   Gradually add the warm broth, about 1/2 cup (120ml) at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 15-20 minutes, or until the rice is al dente and creamy.
7. 7.
   Stir in the tomato sauce and mix well.
8. 8.
   Add the mixed seafood to the skillet and cook for an additional 5-7 minutes, or until the seafood is cooked through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Garnish with fresh chopped parsley and serve hot.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the risotto. Cook it just until it is opaque and cooked through to avoid overcooking and rubbery texture.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine while cooking the seafood.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• If you prefer a spicier risotto, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Serve the risotto immediately after cooking to enjoy its creamy consistency.
• Leftover risotto can be transformed into delicious arancini (Italian rice balls) by shaping it into balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Italian-style Seafood Risotto in shallow bowls, garnished with fresh chopped parsley. Accompany it with a side of crusty Italian bread to soak up the flavorful sauce.

Presentation advice

For an elegant presentation, arrange a few cooked shrimp or mussels on top of the risotto. Drizzle a little extra tomato sauce over the seafood for a pop of color.