Tasty Risotto with seafood

Risotto is a popular Italian dish that cannot be called rice porridge. In order to make the right risotto, you need to be patient and not forget about the secrets of cooking rice, and necessarily "correct", that is, starchy and round (arborio). And what the risotto will be cooked with - with seafood, vegetables, mushrooms or cheese - depends on the contents of your refrigerator and your culinary imagination. For example, a delicious seafood risotto is prepared with shrimp, scallops and pieces of sea fish. If you add butter to the seafood risotto, it will be even tastier, but you can skip it if you count the calories.

Ingredients

• Olive oil - 2-3 tbsp. l.
• Raw shrimps, peeled - 450 g
• Salt (sea)
• Ground black pepper
• White fish, different types (anglerfish, sea bass, etc.), cut into pieces - 450 g
• Scallops - 16 pcs.
• Butter - 2 tbsp. l.
• Onions, finely chopped - 2 pcs.
• Garlic, finely chopped - 4 cloves
• Vegetable broth or light fish broth - 7 glasses
• Arborio rice - 675 g
• White wine - 2 glasses
• Tomatoes, peeled and finely chopped - 6 pcs.
• Parsley
• Dill greens
• Lemon wedges

Directions

1. Heat 1 tbsp. l. olive oil in a large deep frying pan. Fry the shrimp with a pinch of salt and pepper over high heat until they turn pink (a couple of minutes). Remove from the pan. Add a little oil and fry the fish pieces until tender (also a couple of minutes). Remove the fish from the pan.
2. Salt and pepper the peeled scallops, put in a pan (add oil, if necessary) and fry for 2 minutes on each side. Remove from the pan. Add 1 tbsp. l. butter, onion and cook for 5-8 minutes. Add garlic and cook for a few seconds. Bring the broth to a boil in a saucepan and simmer over low heat.
3. Add rice to the pan, mix well. Season with salt and pepper, pour in the wine and slightly increase the heat. After a few seconds (when the alcohol has evaporated), start adding a little hot (this is a must!) Broth (one ladle or less). Stir well to absorb all the liquid before adding a new batch. Continue adding broth until rice is almost done, about 20 minutes (broth may remain or may need to be added more). Stir constantly so that the rice does not burn.
4. Stir in tomato slices, shrimp, fish and scallops. Add chopped parsley and dill . Add the remaining butter. Serve the seafood risotto with lemon wedges.
5. Bon Appetit!