Seafood Risotto

Seafood Risotto is a classic Italian dish that combines creamy risotto with a selection of seafood, often including shellfish and crustaceans. Here is a basic recipe that you could follow, remember that if you have particular preferences or dietary restrictions I can assist with alternatives or adjustments.

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 800 g of mixed seafood (shrimps, mussels, clams, squid, etc.)
• 1 clove of garlic
• 1 small white onion or shallot
• 150 ml of dry white wine
• 1 liter of fish stock
• 400 g of peeled tomatoes or tomato puree
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by making a light sauté with extra virgin olive oil, finely chopped garlic, and onion. Sauté until the onion becomes translucent, being careful not to burn it.
2. Add the rice and lightly toast for a few minutes until it becomes translucent.
3. Deglaze with the white wine and let the alcohol evaporate.
4. Begin to add the hot fish stock a little at a time, stirring regularly to promote the creaminess of the risotto.
5. Meanwhile, in another pan, cook the seafood with a drizzle of oil and a clove of garlic. If using clams and mussels, ensure they open completely.
6. Halfway through cooking the rice, add the crushed peeled tomatoes or tomato puree to the rice and continue cooking, adding stock when necessary.
7. When the rice is almost al dente, add the seafood to the risotto.
8. Season with salt and pepper and finish cooking until the rice is al dente and everything is well combined.
9. Turn off the heat and let the risotto rest for a minute, then serve it hot, garnished with freshly chopped parsley.

The secret to a good seafood risotto lies in using fresh ingredients and in properly balancing the cooking times of the rice and seafood to ensure the latter is cooked perfectly, without becoming too rubbery.