Seafood Risotto
Prepare a creamy seafood risotto with shrimp, scallops, and mussels using arborio rice, white wine, and rich seafood stock.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 300 | Grams |
| Scallops (cleaned) | 300 | Grams |
| Mussels (cleaned and debearded) | 400 | Grams |
| Arborio Rice | 400 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil | 3 | Tbsp |
| White Wine | 250 | Milliliters |
| Seafood Stock (hot) | 1 | Liter |
| Parmesan Cheese (grated) | 100 | Grams |
| Butter (unsalted) | 50 | Grams |
| Lemon (zested and juiced) | 1 | Count |
| Parsley (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the hot seafood stock, one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
- When the rice is almost cooked, add the shrimp, scallops, and mussels. Cook until the seafood is cooked through and the mussels have opened.
- Stir in the butter, grated parmesan cheese, lemon zest, and juice. Season with salt and black pepper to taste.
- Remove from heat and let the risotto sit for a minute. Garnish with chopped parsley before serving.
Prep
- Thaw seafood if frozen
- Prepare seafood stock in advance
Kitchen equipment
Large PanLadle