Cool Risotto with seafood

Shrim 762 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0
Cool Risotto with seafood
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Delicate risotto with shrimp, squid and mussels will not leave anyone indifferent. Seafood risotto is my favorite risotto option.

Ingredients

Directions

  1. In a large saucepan over medium heat, heat the wine, put the shrimps and squid in it, cover and cook for about 2 minutes. Remove the seafood from the saucepan and transfer to a plate.
  2. Remove mussels with damaged or open shells. Put the rest in a saucepan, cover and cook for 2-3 minutes. Remove unopened shells. Drain the rest and remove the meat from the shells. Reserve the liquid from the pan.
  3. Heat olive oil and butter in a large, heavy saucepan. Pour the onion into a saucepan, fry, stirring occasionally, for 3-4 minutes.
  4. Put the garlic, bay leaf in a saucepan and add rice, stir. Cook, stirring occasionally, for about 2-3 minutes.
  5. Add broth with mussels and fish broth into a saucepan (add liquid one ladle at a time, letting each new portion evaporate). Cook until the liquid is completely evaporated and the rice is cooked, about 15 minutes.
  6. Add seafood to the risotto, cover and cook for a couple of minutes. Remove the bay leaf, salt and pepper the risotto to taste.
  7. Transfer the risotto to a serving platter, sprinkle with parsley and serve immediately.

Cool Risotto with seafood



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Delicate risotto with shrimp, squid and mussels will not leave anyone indifferent. Seafood risotto is my favorite risotto option.

Ingredients

Directions

  1. In a large saucepan over medium heat, heat the wine, put the shrimps and squid in it, cover and cook for about 2 minutes. Remove the seafood from the saucepan and transfer to a plate.
  2. Remove mussels with damaged or open shells. Put the rest in a saucepan, cover and cook for 2-3 minutes. Remove unopened shells. Drain the rest and remove the meat from the shells. Reserve the liquid from the pan.
  3. Heat olive oil and butter in a large, heavy saucepan. Pour the onion into a saucepan, fry, stirring occasionally, for 3-4 minutes.
  4. Put the garlic, bay leaf in a saucepan and add rice, stir. Cook, stirring occasionally, for about 2-3 minutes.
  5. Add broth with mussels and fish broth into a saucepan (add liquid one ladle at a time, letting each new portion evaporate). Cook until the liquid is completely evaporated and the rice is cooked, about 15 minutes.
  6. Add seafood to the risotto, cover and cook for a couple of minutes. Remove the bay leaf, salt and pepper the risotto to taste.
  7. Transfer the risotto to a serving platter, sprinkle with parsley and serve immediately.

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