Your rating
Not rated yet!
Modify
Seafood Risotto
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 4 cups seafood or chicken broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb mussels, cleaned and debearded
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large saucepan, heat the seafood or chicken broth over medium heat. Keep it warm but not boiling.
- In a separate large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes until the rice becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Begin adding the warm 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 until the rice is creamy and al dente, about 20 minutes.
- While the risotto is cooking, in a separate skillet, melt the butter over medium heat. Add the shrimp, scallops, and mussels. Cook until the seafood is just cooked through, about 3-4 minutes. Season with salt and pepper.
- Once the risotto is cooked, stir in the heavy cream and grated Parmesan cheese. Add the cooked seafood and gently fold it into the risotto.
- Divide the seafood risotto among serving plates, garnish with fresh parsley, and serve immediately.
Seafood risotto is a classic Italian dish that originated in the northern regions of Italy, particularly in coastal areas like Venice and Liguria. This creamy rice dish is infused with the flavors of the sea, featuring a variety of fresh seafood such as shrimp, clams, mussels, and sometimes even lobster or squid. The history of seafood risotto dates back to the 16th century, where it was initially created as a way to showcase the abundance of seafood in the region. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have put their own modern twists on this traditional dish, elevating it to new culinary heights. Today, the best versions of seafood risotto can be found in authentic Italian trattorias and fine dining restaurants, where chefs meticulously prepare the dish to highlight the delicate flavors of the seafood. The key to a perfect seafood risotto lies in using high-quality Arborio rice, a flavorful seafood broth, and the freshest seafood available. While the traditional method involves slowly adding the broth to the rice and stirring continuously, some chefs have experimented with alternative techniques such as pressure cooking or using a sous vide method to achieve the perfect al dente texture. Whether enjoyed in a rustic seaside village or a Michelin-starred restaurant, seafood risotto continues to be a beloved and timeless Italian delicacy.
45 min
4
450 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Vegetable Poha
A delicious and healthy Indian breakfast dish made with flattened rice and mixed vegetables.
25 min
4
250 calories
Raspberry Cheesecake
A delicious and creamy cheesecake with a raspberry twist.
90 min
12
380 calories
Extra Mint Chocolate Chip Devil's Food Cake Cookies
These cookies are a delicious combination of rich devil's food cake and refreshing mint, with extra mint extract for an added burst of flavor.
25 min
24 cookies
150 per cook calories