Seafood Risotto Recipe

Ingredients

• 1 pound of Arborio rice
• 1 1/2 pounds of mixed seafood (shrimp, mussels, scallops, calamari)
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 4 cups of seafood stock
• 1 cup of white wine
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 tablespoon of chopped fresh parsley
• salt and pepper to taste

Instructions

1. Heat the olive oil and butter in a large pot on medium-high heat. Add the chopped onion and garlic and sauté it for 2-3 minutes or until the onion is translucent and the garlic fragrant.
2. Add the Arborio rice and stir it into the onion and garlic mixture for 1-2 minutes until it begins to toast and turn a golden color.
3. Stir in the white wine and let the mixture cook until the wine has been absorbed.
4. Gradually add the seafood stock to the mixture, one ladle at a time, stirring occasionally until the rice has absorbed the stock and becomes tender (it should take about 20 minutes).
5. Add the mixed seafood and cook gently, stirring occasionally for about 5 minutes until cooked through. Be careful not to overcook the seafood as it will become rubbery and tough.
6. Season with salt and pepper to taste.
7. Add the grated Parmesan cheese and chopped fresh parsley and stir it into the risotto mixture for about 1-2 minutes until the cheese is melted and combined.
8. Serve hot and garnish with additional chopped parsley and Parmesan cheese if desired.

Verdict and Serving Suggestions

This seafood risotto is creamy, filling, and packed with delicious flavors from the mixed seafood and Parmesan cheese. It’s an excellent dish to serve for dinner parties or special occasions to impress your guests. You can serve it as a main course or as a side dish alongside grilled meats or roasted vegetables. Add a glass of white wine to complete the meal and enjoy!