Seafood risotto: classic recipe, ingredients, cooking features

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

Seafood risotto is a dish that is a real find for those who want to surprise their household. This work of culinary art comes from Italy - it is in this country that it is prepared according to the classic recipe, which involves the use of seafood with cream. Let us further consider the main features of preparing this dish at home, as well as step-by-step instructions for creating such a unique dish.

Classic Seafood Risotto Recipe

According to the technology presented below, the dish in question is prepared in the best restaurants in the world. It should be noted that it will turn out juicy, fragrant and extremely tasty.

To make a classic seafood risotto recipe, you need to carefully chop half a medium-sized onion, a garlic clove and half a bunch of parsley (without stems). Whenpreparations will be carried out, it is necessary to carefully heat a large and deep frying pan, and then pour 3 tablespoons of olive oil into it. As soon as the oil warms up, put the chopped onion on the brazier and, after a minute, add the garlic there, as well as 80 g of pre-prepared dry rice (it is advisable to use the arborio variety), and fry the mass. As soon as the rice changes its color, you need to add chopped parsley and 2/3 cup of white wine to it. Pour alcohol in a very thin stream. After the wine is poured in, it is necessary to mix the mass and, after waiting for the moment when the alcohol evaporates, lower the prepared tiger prawns (2 pcs.) into the brazier, and also pour in half a glass of ready-made fish broth. As soon as the mass is stewed a little, the rest of the seafood should be added to it, among which it is desirable to use a sea platter (about 100 g) and several peeled large oysters. After that, half a glass of broth should be poured into the mass.

After the rice mass has completely absorbed the liquid, you need to pour another half a glass of broth into it. The dish will be ready when the remaining liquid is completely absorbed - this will usually take about 5 minutes.

After the dish is ready, it must be tasted and seasoned with s alt and ground pepper. To make the taste of the finished risotto brighter, you can use a mixture of peppers.

As practice shows, a traditional seafood risotto according to the classic recipe is cooked for about 20 minutes and no more than half an hour.

Risotto in a slow cooker

In order to cook seafood risotto in a multicooker according to the recipe presented here, you need to put 50 g of butter cut into small cubes into the multicooker bowl, as well as 300 g of a defrosted sea cocktail purchased at a store. These ingredients must be cooked for 10 minutes in the "Frying" or "Baking" mode, and then remove them from the bowl.

In the hot multicooker bowl, put 50 g of butter and 200 g of finely chopped onions mixed with grated carrots (150 g) again. The components must be fried for 5 minutes, after which 300 g of dry rice should be poured into the bowl, after another 5 minutes, pour 150 ml of dry white wine. As soon as all the above manipulations are done, you should switch the cooking mode to "Stew" and continue the process for another 10 minutes.

After the specified 10 minutes, previously fried seafood should be put into the bowl, as well as 150 g of canned peas and corn, which must be separated from the brine in advance. The mass must be peppered and s alted to taste, and then pour 750 ml of purified water (or fish broth) into it and, having set the "Rice" (or "Pilaf") program, leave to stew with the lid closed for another 15 minutes, after which during the same time, the process must be continued in the "Heating" mode.

Recipe for risotto with seafood and cream

Many fans of Italian cuisine prefereat risotto made with not only seafood, but also cream, which gives the dish a unique taste.

To prepare such a dish, you need to take 400 g of a ready-made sea cocktail and lower it into boiling water for 5 minutes. After cooking, the product must be removed from the water and dried with a paper towel.

Heat a quarter cup of olive oil in a deep frying pan, then put finely chopped shallots (50 g) on it and fry the product over low heat for three minutes. Next, add a glass of dry rice to the pan and continue the cooking process for another 5 minutes.

When the rice changes color, pour half a glass of dry white wine into the pan. Next, you need to wait until the alcohol has evaporated, and gradually pour 500 ml of fish broth into the pan, 100 ml each. It should be remembered that before infusing each new portion, you should wait until the moment when the previous one is absorbed. At this stage of cooking risotto with seafood and cream according to the classic recipe, the contents of the pan must be constantly stirred so that it does not burn.

After the last portion of the broth is used, pour a glass of cream, cooked sea cocktail, as well as ground pepper and s alt to taste into the pan. Now the mass must be mixed and after 2-3 minutes remove from heat.

Risotto in creamy sauce

It should be noted that the risotto recipe withSeafood in Cream Sauce is quite simple, but the cooking procedure requires some attention.

To create such a dish, you need to heat a frying pan with half a glass of olive oil. After that, you need to put a finely chopped onion on it and, after waiting for it to become transparent, pour a glass of rice there. When the rice changes color, pour a glass of fish broth into the pan and, stirring the mass, wait for the moment when it completely absorbs the liquid. So, it is necessary to gradually add the broth until the mass begins to swell. As soon as this happens, you need to add 500 g of seafood to it (it is best to take a sea cocktail in the store), as well as the last glass of broth (in total, a little less than a liter of liquid is required to prepare a dish from the indicated amount of ingredients).

The classic Seafood Cream Risotto recipe recommends adding cream at the very end of cooking when the rice is soft enough. For the indicated number of ingredients, you need to put 220 g of grated parmesan and 60 g of butter. At this stage, you should also add the desired amount of s alt and ground pepper.

Features of cooking fish broth

In order to prepare a delicious risotto, you must use pre-prepared and strained broth, cooked on the basis of fish. In order to cook it, you must use low-fat seafood, but not too dry. The finished broth must be saturated. During the cooking processit is better not to s alt and pepper - these operations will be carried out with rice in the process of bringing the dish to a state of readiness.

Features of rice preparation

To prepare a classic recipe for seafood risotto, you need to take only high-quality rice. It should be noted that to create the dish in question, this product must be dry. Its preliminary washing is strictly prohibited, otherwise, when cooked, cereal grains will stick together, which will spoil not only the appearance, but also the taste of the dish, since starch will be washed off the product during contact with water.

To create risotto, you need to take special rice. According to the recommendations of experienced chefs, in order to create the right dish, you can use the following varieties of rice: arborio, vialone nano, carnaroli, casa rinaldi, melotti, gallo, and also aquarello. It should be noted that at present, the most affordable for Russians is arborio rice, which is imported into the country.

Can I use plain rice to make the seafood risotto recipes here? Yes, of course, but in this case it is advisable to take a round-grain cereal variety, which is actively grown in the Krasnodar Territory.

How to fry rice?

It should be remembered that in the process of frying rice in a pan there should not be any liquid other than olive oil (no more than 3-3.5 tablespoons per 100 g of rice). Experienced chefs recommend to carry out this action, constantly stirring the mass. Induring the roasting procedure, the fire should be medium, otherwise the cereal will burn. The frying procedure must be continued until the product changes color.

Which seafood to choose

What additional ingredients can be used to prepare the presented recipes for seafood risotto at home? Practice shows that for this purpose you can use any seafood that you can find in the refrigerator - the main requirement for them is freshness.

As practice shows, most often housewives prefer to use ready-made sea cocktails that are sold in stores, and it should be noted that this is a pretty good choice. As for the preferences of Italian chefs, to prepare such an original dish, they use mussels, squids, lobsters, scallops, as well as shrimps, mostly tiger shrimps.

How to cook seafood?

In the process of cooking seafood, remember that it takes a little time to bring them to a state of readiness. You also don't need to pre-cook them, but this rule does not apply to lobsters.

The average cooking time for seafood is no more than 4 minutes, however, as practice shows, only 50-60 seconds is enough for the smallest of them. Some housewives prefer to cook them separately, and then add them to the finished rice, and some bring them to a state of readiness right in the saucepan - inIn this case, it is necessary to guess well the time remaining until the end of cooking rice.

About the taste of the finished dish

How to make ready-made seafood risotto (recipes and photos of some dishes are presented in the review) turn out to be very tender and soft in taste? Experienced chefs recommend using cream, butter or cheese for this - all of the listed components can greatly soften the taste of the finished dish, but it should be remembered that its consistency will also become more viscous. The indicated ingredients are not mandatory, so the list of necessary ones is far from always available.

Risotto should be slightly undercooked when ready - its slight firmness inside each grain of cereal is an indicator of a properly cooked dish.

About spices

Risotto is a dish that should not have a harsh taste. In order for it not to turn out cloying in its finished form, you need to know the list of permissible spices that can be used for cooking.

In all standard and simplest seafood risotto recipes, only s alt and ground pepper (or a mixture of both) should be used to create a dish. However, in reality, this list is not final, because Italian chefs add other spices: lemon, cayenne and white pepper, thyme, marjoram. Moreover, this dish goes perfectly with garlic, but you need to add it in a small amount - no more than a clove per whole pan (according toafter cooking, it is best to remove it).

Serving risotto

Having considered several options for step-by-step recipes for seafood risotto and photos of the resulting dishes, you should decide how to properly serve this dish. Experienced chefs recommend doing this in shallow dishes, which are preferably preheated, otherwise, due to the contact of heat and cold, the rice will begin to stick to the dishes.

Before serving, the finished dish must be decorated with seafood removed from the total mass. As a rule, boiled mussels in shell halves, as well as shrimps, are laid out on top of the risotto. In small quantities, you can use greens and thinly sliced \u200b\u200blemon slices.