Risotto with seafood

Risotto with seafood is one of the many variations of the famous Italian dish. By the way, it is quite light compared, for example, with the traditional Risotto alla Milanese - with lard, bone marrow and cheese - or with Risotto al Barolo, which is prepared with meat, sausages and beans. The main thing is to find the right seafood, because both the taste of the dish and its aroma will ultimately depend on them. To achieve the perfect result, follow the directions of our risotto recipe exactly and do not distract from the preparation process in any way: it requires close attention and constant supervision.

Ingredients

• onions - half a small onion
• garlic - 1 large clove
• olive oil - 4 tablespoons
• 150 g arborio rice
• 1 tbsp. l. chopped parsley
• 120-150 ml dry white wine
• 2 large tiger prawns and 2 langoustines (volume
• seafood should exceed the amount of dry rice by 2 times)
• seafood, such as seafood mix
• 10 fresh mussels
• 350-400 ml hot fish stock, preferably white fish
• white pepper, salt and cayenne pepper to taste

Directions

1. Prepare vegetables in advance for seafood risotto. Peel the onion and cut into small cubes. Chop the parsley. Crush a clove of garlic by covering it with a knife blade, holding the knife by the edge and pressing hard on the handle.
2. In a risotto skillet, heat 2 tbsp. l. olive oil. Its characteristic smell should appear. Reduce heat to medium. Add the chopped onion and fry it lightly with frequent stirring. Do not let the onion burn, fry it for literally 1 minute.
3. Add the minced garlic clove. We put it not cut, but only crushed, so that later it would be convenient to remove it. This technique is very typical for Italian cuisine.
4. Then add dry rice for risotto. Moreover, in no case should the rice be pre-washed, because this will inevitably wash out some of the starch. But it is the high starch content of arborio rice that gives the risotto its creamy consistency. Rice should be heated with constant stirring until it slightly changes color. Along the edge of each risotto seed, it should become transparent, but inside it should remain white.
5. Add chopped parsley and immediately add wine. Warm up until the alcohol evaporates. By the way, dry wine creates an acidic environment, sufficient to prevent seafood from becoming "rubbery" during cooking. In addition, seafood is stewed in a very limited amount of liquid - this also prevents them from hardening.
6. Gently place the whole tiger prawn and langoustine in the pan. Warm up, pour in a ladle of hot broth and immediately add the seafood cocktail and mussels. The broth should be poured in ladles, in total from 6 to 8. How much it will be needed is impossible to predict in advance - it depends on the rice. Therefore, risotto must be tasted from time to time.
7. The next ladle of broth should be poured in when the previous portion has already been absorbed. Rice should be lightly stirred from time to time to ensure even heating. The total time of heat treatment to readiness - counting from the moment of laying the onion - should not exceed 25 minutes.
8. Add freshly ground white pepper to the risotto and season with salt. By the way, you need to be very careful with salt. In the case of the "sea cocktail", the products are supplied covered with glaze, which is already salty. In addition, the broth can also be of varying degrees of salinity.
9. Add some cayenne pepper to the seafood risotto. Moreover, this should be done at the very end of cooking. Otherwise, the cayenne pepper will burn out and give the risotto not spice, but bitterness.
10. Remove large and fragile seafood from the risotto - mussels, langoustine and tiger shrimp, so as not to break when kneading. Remove the garlic at the same time. Add 1 tbsp. l. olive oil. Knead the risotto vigorously. Place the seafood risotto on a preheated plate. If you put it on cold, the rice will immediately stick to it. Garnish with the risotto with shelled mussels, langoustine and shrimp. Submit immediately.