Skradinski Rižot with Fresh Seafood

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (950ml) seafood broth 4 cups (950ml) seafood broth
• 1/2 pound (225g) fish fillets, cut into bite-sized pieces 1/2 pound (225g) fish fillets, cut into bite-sized pieces
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) mussels or clams, cleaned 1/2 pound (225g) mussels or clams, cleaned
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pot and stir well to coat the grains with the oil. Cook for a couple of minutes until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it evaporates, stirring occasionally.
4. 4.
   Gradually add the seafood broth, one cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
5. 5.
   Once the rice is almost cooked, add the fish fillets, shrimp, and mussels or clams to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through and the rice is tender.
6. 6.
   Stir in the chopped parsley and season with salt and pepper to taste.
7. 7.
   Remove from heat and let the rižot rest for a few minutes before serving.
8. 8.
   Serve hot with a sprinkle of fresh parsley on top and crusty bread on the side.

Treat your ingredients with care...

• Fish fillets — Use firm white fish such as cod, haddock, or sea bass for the best results. Cut the fillets into bite-sized pieces to ensure even cooking.

Tips & Tricks

• To enhance the flavor of the seafood broth, you can add a splash of white wine or a squeeze of lemon juice while cooking.
• If you prefer a thicker consistency, you can stir in a tablespoon of grated Parmesan cheese at the end.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve Skradinski Rižot hot as a main course. Accompany it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish each serving of Skradinski Rižot with a sprig of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in individual bowls to showcase the vibrant colors of the seafood and rice.