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Seafood Risotto Recipe
  |   December 21, 2018   |  
For the lover of seafood, it doesn't get any better than a traditional risotto di mare - seafood risotto. We designed this as an appetizer, to be served on small bowls at parties where you don't want to fill up with just one thing. However, you can serve these in regular plates and bigger portions (the servings will change from 6 to 2).

Prep Time:
Cook Time:
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Yield: Serves 6

Seafood Risotto Recipe

For the Seafood
  • 3 tbsp olive oil
  • 1/2 red onion, chopped
  • 1 garlic cloves, chopped
  • 2 bay leaves
  • 6 raw shrimp, cleaned and deveined with their tails on
  • 4 oz .raw medium shrimp, cleaned and deveined
  • 4 oz. cleaned and cooked mussels, without the shells
  • 12 cleaned and cooked mussels in their shells
  • 4 oz. cooked squid, cut in small pieces
  • 4 oz. cleaned cooked mini octopus tentacles
  • 1/2 cup dry white wine
  • 1/4 cup vegetable stock
  • 1 tsp paprika
  • Salt and pepper

For the Risotto
  • 3 tbsp olive oil
  • 1/2 red chopped onion
  • 1 garlic cloves, chopped
  • 2 cups Italian carnaroli or arborio rice
  • 4 1/2 cups hot vegetable stock
  • 1/2 cup dry white wine
  • ½ stick butter diced

Directions for the Seafood
  1. Heat olive oil in a saucepan and cook the garlic clove and onion until transparent. Add the bay leaves and the shrimp, and cook the until they turn pink, then add the mussels, the clams, the squid and stir with a wooden spatula. pour ½ cup of wine and cook for 3 minutes. Add salt, pepper and paprika and ¼ cup of stock, stir and mix carefully and reserve warm.

Directions for the Rice
  1. Heat 3 tbsp olive oil in a big saucepan over medium heat, and cook garlic and onion until translucent; add the rice and with a wooden spatula mix until all the rice grains are well coated with oil, then season with salt and pepper and give it a stir.
  2. Pour the wine and stir with a wooden spoon until the alcohol is evaporated and the wine is absorbed.
  3. Start adding the stock in ½ cup amounts, stirring constantly until it is absorbed, and then add another ½ cup. Do not be afraid of stirring all the time. After 15/20 minutes the rice will almost be cooked - taste it, as it has to be “al dente” but cooked. Add the butter and stir until it is melted.
  4. To plate, serve about 1 cup of rice on a small bowl, then top with about 1/2 cup of seafood, then sprinkle a good amount of parmigiano cheese.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Main Courses
Recipes by Occasion: Easter Recipes, Thanksgiving Recipes, Holiday Recipes, Valentine's Day Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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