Seafood Risotto
Here is a delicious seafood risotto, creamy and tasty just like the one in the restaurant, but without mussels and clams!
This risotto is so tasty that it brings the scent of the sea directly to every gourmet table.
A handful of ingredients and a lot of passion are enough to create a unique delicacy. Are you ready to tie your apron?
Curiosity
You can decide to garnish your risotto with mussels and clams. In that case, you will have to check them one by one, eliminating the broken ones, then rinse them well under running water and leave them to soak in cold water for an hour.
Change the water from time to time in order to eliminate the sand; should it remain in some shells, they will be thrown away. Then clean the mussels by scraping all the impurities, using a small knife or a steel wool. Finally, remove the beard that comes out of them.
At this point, heat the oil in a large pan, place the mussels and clams in it and leave them to open completely with the lid on for a few minutes. So put them in a container but save the liquid. Shell them but leave some whole for garnish.
Use the liquid from the shellfish to continue cooking the rice and add the mussels and clams at the end of cooking.
Seafood Risotto
Ingredients
Ingredients for vegetable broth:
- 1 carrot
- 1 celery stalk
- 1 onion
- Salt and pepper
Ingredients for the shrimp bisque:
- Shrimp shells
- 1 carrot
- 1 celery stalk
- Salt and pepper
Ingredients for risotto:
- 320 gr of carnaroli rice
- 300 gr of shrimps
- 200 gr of clean squids
- 200 gr of clean octopus
- 1 clove of garlic
- 1 glass of white wine
- Parsley
- Bottarga
- Salt and pepper
Instructions
- To make this delicious seafood risotto you will need to start with the preparation of the vegetable broth: wash and clean the vegetables, then place them in a pan full of cold water.
- Add salt and pepper and simmer over low heat for about 1-2 hours.
- In the meantime, prepare the shrimp bisque, which is a delicious cream made with shells that can make the risotto even tastier. Then remove the shells from the prawns, cut the tails into small pieces and set them aside.
- In a saucepan, heat a little oil and toast the shells for about 5 minutes. Then pour in the water until they are covered and add the vegetables, salt and pepper.
- Simmer for half an hour. Then blend everything with an immersion mixer and pass the liquid through a strainer with narrow holes. Put the liquid back on the heat and let it reduce until you get a thick, orange cream.
- At this point, heat a drizzle of oil in a pan with a clove of garlic, then add the cleaned and sliced squid and baby octopus. During cooking they will release their liquid, so you will have to cook them until it has evaporated.
- Finally, blend with half a glass of white wine and let the alcohol evaporate. Finish with salt and pepper, then put them in a bowl.
- Now toast the rice in the same pan as the squid for 2-3 minutes while continuing to stir. Deglaze the rice with half a glass of white wine and add a few ladles of vegetable broth. You will see that the rice will absorb the broth very quickly so you will have to add a few ladles every time you need it.
- A few minutes before the end of cooking, add the shrimp tails, squid and baby octopus to the rice, then a few tablespoons of bisque and chopped parsley. You can decide whether to whisk your risotto with butter or not, if you prefer to do so, move the pan away from the heat, add a knob of butter to the rice and cover with a lid. Let it rest for two minutes, then mix.
- Serve the rice still hot with a sprinkling of bottarga or, if you prefer, some lemon zest. Savor all the flavor of the sea directly on your table, enjoy your meal!
Video recipe
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