Seafood Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 lb (450g) mixed seafood (shrimp, mussels, calamari) 1 lb (450g) mixed seafood (shrimp, mussels, calamari)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 60g (Sugars: 2g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil and butter mixture. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it has evaporated, stirring constantly.
4. 4.
   Begin adding the fish or vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed by the rice before adding the next.
5. 5.
   After approximately 15 minutes, when the rice is almost cooked but still slightly firm, add the mixed seafood to the saucepan. Stir gently to incorporate the seafood into the rice.
6. 6.
   Continue adding the remaining broth, one ladle at a time, until the rice is cooked al dente and the seafood is tender.
7. 7.
   Stir in the heavy cream and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
8. 8.
   Remove the risotto from heat and let it rest for a few minutes. This will allow the flavors to meld together.
9. 9.
   Garnish with fresh 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 the seafood just until it is tender to avoid overcooking and maintaining its delicate texture.
• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Parmesan cheese — Grate the Parmesan cheese just before adding it to the risotto for maximum flavor and creaminess.

Tips & Tricks

• To enhance the seafood flavor, you can add a splash of lemon juice or a pinch of saffron to the risotto.
• For a lighter version, you can substitute half of the heavy cream with chicken or vegetable broth.
• If you prefer a more pronounced garlic flavor, you can increase the amount of minced garlic.
• To make the dish more visually appealing, reserve a few cooked shrimp and mussels to garnish the top of the risotto.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Seafood Risotto hot in individual bowls. Sprinkle some freshly grated Parmesan cheese and a drizzle of olive oil on top for added richness. Accompany it with a side of crusty bread to soak up the creamy sauce.

Presentation advice

Present the Seafood Risotto in a shallow bowl, allowing the vibrant colors of the seafood and parsley to shine through. Garnish with a sprig of fresh parsley for an elegant touch. Serve with a glass of chilled white wine to complement the flavors of the dish.