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13
Dec

Risotto with Seafood

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Risotto with Seafood or Risotto ai Frutti di Mare is a delectable seafood-inspired dish that brings the flavors of the Mediterranean to the table. Rooted in the coastal regions of Italy, this risotto celebrates the abundance of the sea by combining a variety of fresh seafood with the creamy richness of Arborio rice. The dish showcases the culinary expertise of Italian coastal communities, where the freshest catch is transformed into a luxurious and comforting meal. Risotto ai Frutti di Mare is a testament to the timeless connection between Italian cuisine and the bountiful treasures of the Mediterranean waters.

Difficulty

  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4-6 People

Timing

  • Approximately 1.5 hours of preparation and cooking

Cost

  • Moderate to High (depending on seafood selection)

Italy Region

  • Not Available

Calories

  • Not Available

Ingredients

  • 2 cups Arborio rice
  • 500g (about 1 lb) mixed seafood (such as shrimp, mussels, clams, and squid), cleaned and prepared
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup dry white wine
  • 1 liter (about 4 cups) fish or seafood broth, kept warm
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • Butter
  • Salt and black pepper to taste

Preparation

  1. In a large skillet or wide-bottomed pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic to the skillet, stirring until it becomes fragrant.
  3. Add the Arborio rice to the skillet, toasting it until the edges become translucent.
  4. Pour in the dry white wine, allowing it to simmer until mostly evaporated.
  5. Begin adding the warm fish or seafood broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is cooked al dente.
  6. In a separate pan, heat a drizzle of olive oil and quickly sauté the mixed seafood until just cooked. Be cautious not to overcook the seafood.
  7. Add the sautéed seafood to the risotto, stirring gently to incorporate the flavors.
  8. Stir in a knob of butter and a generous amount of chopped fresh parsley.
  9. Season the risotto with salt and black pepper to taste.
  10. Continue stirring and adding broth if needed until the risotto reaches a creamy consistency.
  11. Serve Risotto ai Frutti di Mare hot, garnished with additional fresh parsley.
  12. Enjoy this seafood masterpiece that captures the essence of coastal Italian cuisine, where the freshest seafood mingles with creamy Arborio rice to create a dish that is both comforting and a celebration of the sea’s bounty.

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