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Risotto ai Frutti di Mare
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups seafood or chicken broth
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mixed seafood (shrimp, mussels, calamari)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the seafood or chicken broth over medium heat until simmering.
- In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add 1 cup of Arborio rice to the skillet and stir to coat the rice with the oil, onion, and garlic mixture. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- Pour in 1/2 cup of white wine and stir until the liquid is absorbed by the rice.
- Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- While the risotto is cooking, in a separate pan, sauté the mixed seafood and cherry tomatoes in a little olive oil until the seafood is cooked through and the tomatoes are softened.
- Once the risotto is ready, stir in the sautéed seafood and tomatoes, along with the chopped parsley and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove the risotto from the heat and let it rest for a few minutes before serving. Garnish with additional parsley and Parmesan cheese if desired.
- Serve the Risotto ai Frutti di Mare hot and enjoy!
Risotto ai Frutti di Mare, a classic Italian seafood dish, has a rich history dating back to the coastal regions of Italy. This delectable dish features a creamy risotto infused with an array of fresh seafood, such as shrimp, mussels, clams, and squid, creating a symphony of flavors from the sea. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have put their own unique spin on this dish, elevating it to new heights of culinary excellence. The best version of this dish can be found in the coastal regions of Italy, where the freshest seafood is readily available. The key to a perfect Risotto ai Frutti di Mare lies in the quality of the seafood and the precise cooking of the risotto to achieve a creamy yet al dente texture. For a twist, some chefs incorporate a touch of saffron for a vibrant color and added depth of flavor. Whether enjoyed in a quaint trattoria in Venice or a bustling ristorante in Sicily, Risotto ai Frutti di Mare is a true celebration of the bounties of the sea.
45 min
4
450 calories
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