How to cook seafood risotto

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Risotto is a national Italian dish, the main ingredient of which is round starchy rice. Additionally, mushrooms, vegetables, poultry, shrimp, mussels and other ingredients are added to it. Today we will take a closer look at some easy seafood risotto recipes.

With parmesan and shallots

This tasty and fragrant dish has a relatively low calorie content. Therefore, it will allow you to add variety to the diet of people on a diet. To prepare it you will need:

• 200g rice.
• 400g seafood cocktail.
• 1L fresh fish broth.
• 100 ml dry white wine.
• 100g Parmesan.
• 3 shallots.
• Whole lime.
• 3 garlic cloves.
• Half a chili pod.
• S alt, olive oil and herbs.

Preparing a classic seafood risotto is quite simple. To begin with, the peeled and chopped shallots are sautéed inhot oiled skillet. As soon as it begins to change color, rice is poured into it and everything is heated together for several minutes, and then poured with white wine and the alcohol is evaporated. Immediately after this, the contents of the container are supplemented with warm broth and stewed for a little less than half an hour. Shortly before turning off the stove, seafood is added to the risotto, marinated in wine mixed with crushed garlic, lime juice and hot pepper, and fried in olive oil. At the final stage, all this is crushed with grated Parmesan and chopped herbs.

With tomatoes

For lovers of Mediterranean cuisine, we recommend that you pay attention to another recipe for risotto with seafood. A photo of the dish itself can be found below, but for now we will find out what is needed to prepare it. In this case, you should have at hand:

• 200g squid.
• 120g shrimp.
• 60 g onion.
• 230 g peeled tomatoes.
• 360 g arborio rice.
• 800 ml mushroom broth.
• 15 ml balsamic vinegar.
• 60 g quality butter.
• S alt, seasonings and Parmesan.

Chopped onions are sauteed in half of the available melted butter. As soon as it is browned, rice is poured into it and warmed up for a short time over low heat. Literally a minute later, balsamic vinegar and warm broth are poured into a common vessel. All this is s alted, seasoned with spices and stewed until tender. Shortly before the end of the risotto process, mashed potatoes are addedtomatoes and seafood fried in leftover melted butter. Sprinkle with grated Parmesan before serving.

With green beans

This variation of the famous Mediterranean dish will surely interest fans of vegetables, squid and mussels. To repeat this seafood risotto recipe at home, you will need:

• 300g arborio rice.
• 200g shrimp.
• 250 g mussels.
• 150g fresh green beans.
• 100g Parmesan.
• 150ml good white wine.
• 600 ml stock.
• Chive of garlic.
• Onion head.
• Squid carcass.
• S alt, olive oil, Italian herbs and cayenne pepper.

Onions and garlic are sauteed in a hot greased frying pan, not forgetting to stir occasionally. After a couple of minutes, rice is poured into them and they wait until it is saturated with oil. Immediately after that, all this is s alted, sprinkled with spices, poured with wine and supplemented with beans and seafood. At the final stage, warm broth is added to the risotto and simmered over the smallest fire for twenty-five minutes. The finished dish is seasoned with cayenne pepper and sprinkled with grated parmesan.

With zucchini

This tasty and he althy dish is a rather interesting combination of rice, vegetables, spices and seafood. Therefore, it will not only allow you to diversify the usual diet, but also successfully fit into the festive menu. To prepare it you will need:

• 200g arborio rice.
• Young zucchini.
• Squid Tentacles - 300g.
• Chive of garlic.
• Onion head.
• 30ml good white wine.
• 500 ml stock.
• S alt, olive oil, paprika, rosemary, allspice and hot pepper.

Having found out what products are included in this dish, you need to figure out how to cook seafood risotto. To begin with, onion, garlic and rosemary are sautéed in a preheated greased frying pan. As soon as the vegetables become transparent, rice is poured over them, not forgetting to remove the fragrant herb. After a couple of minutes, the contents of the pan are supplemented with wine and the alcohol is completely evaporated. After that, the future risotto is poured with broth, s alted, seasoned with spices and simmered over low heat for twenty-five minutes. Shortly before the completion of the heat treatment, pieces of zucchini and fried squid tentacles are laid out in a common container.

With cream

This rich and low-calorie dish is perfect for a light dinner. To make this creamy seafood risotto you will need:

• A glass of long rice.
• 500g any seafood.
• 250 ml light cream.
• 500 ml fresh vegetable broth.
• 80 ml of good white wine.
• Shallot.
• S alt, vegetable oil, herbs and a few peas of allspice.

Chopped onions are sautéed in a heated greased frying pan. As soon as it becomes transparent, washed rice is added to it and fried all together for several minutes. Then to the common frying panpour in the wine and wait for it to evaporate. At the next stage, the future risotto is s alted, seasoned with spices, supplemented with broth and simmered over low heat. After some time, seafood and cream are sent to the contents of the pan. All this is not very long warmed up on the included stove and sprinkled with chopped herbs.

With peas

The seafood risotto recipe discussed below will surely be appreciated by the happy owners of slow cookers. To reproduce it in your own kitchen, you will need:

• 12 art. l. rice groats.
• 300g seafood.
• 150ml quality white wine.
• 600 ml stock.
• A can of peas.
• 2 onions.
• S alt, allspice, any spices, butter and herbs.

Onions are fried in a multicooker bowl. As soon as it acquires a pleasant golden hue, grits are poured into it and continue to cook. After a couple of minutes, all this is s alted, sprinkled with seasonings, poured with wine and left in the “Extinguishing” mode. As soon as the alcohol has completely evaporated, the contents of the multicooker are supplemented with broth and the “Porridge” program is activated. Shortly before turning off the device, pre-fried seafood and peas are sent to the common tank. The finished risotto is left in the heating mode for another half an hour, and only then it is decorated with greens and served.

With mushrooms

This gourmet Italian dish has a rich taste and a slight mushroom aroma. Because it will be a great option.for a complete family meal. To treat your family to seafood risotto you will need:

• 15 art. l. rice.
• 500g seafood.
• Chive of garlic.
• 1L chicken stock.
• ½ glass of white wine.
• Onion head.
• 3 large champignons.
• S alt, olive oil, parmesan, basil and allspice.

This variant of seafood risotto is prepared according to a slightly modified scheme. To begin with, chopped garlic is fried in a greased hot frying pan. After a couple of minutes, pre-boiled rice, s alt and seasonings are poured into it. All this is poured with wine, gently mixed and simmered for a short time over low heat. After some time, the broth is added to the total container and continue to simmer on the included stove. Shortly before the end of the heat treatment, the rice is served with seafood fried with onions and mushrooms. The finished dish is sprinkled with grated parmesan and decorated with basil.

With tomato sauce

With the method described below, you can very quickly prepare a delicious seafood risotto that neither big nor small eaters will refuse. For this you will need:

• ½ cup rice cereal.
• 80g squid.
• 6 mussels.
• Fresh octopus.
• 5 shrimp.
• 5 barnacles.
• 3 mini cuttlefish.
• Onion head.
• Large carrot.
• S alt, olive oil, wine, flour, herbs, spices, water and tomatopuree.

Washed and chopped seafood is placed in a greased heated frying pan and lightly fried over moderate heat. Then pre-boiled rice is added to them and the whole mixture is gently mixed. After three minutes, all this is poured over with a small amount of wine and it is completely evaporated. Then the risotto is topped with a sauce made from flour, olive oil, s alt, spices, onions, carrots and tomato puree, and heated briefly on the stove. The finished dish is sprinkled with chopped herbs and served.

With two types of rice

According to the technology discussed below, a dietary risotto with seafood is obtained. To prepare it you will need:

• 75g each of steamed and wild rice.
• 500g seafood.
• two tomatoes.
• two cloves of garlic.
• 200 ml of good white wine.
• Onion head.
• S alt, drinking water, olive oil, fresh herbs and spices.

Both varieties of rice are sorted out to get rid of spoiled grains and debris that has fallen into the grits, poured into a dry cast iron and warmed up for a short time over low heat. After a few minutes, crushed garlic and good white wine are added to the grits. As soon as all the alcohol has evaporated, the rice is poured with a small amount of drinking water and boiled for twenty-five minutes. At the end of the designated time, browned onions, fried tomatoes, s alt and seasonings are sent to the common pot. All this is complemented with toasted seafood, simmered for a short time.on the included stove, gently mix and sprinkle with chopped herbs.