Recipes risotto there is not just a lot, but so much that it seems that the classic Italian dish from rice can be supplemented with almost anything. But, of course, the most luxurious and traditional component of Mediterranean cuisine are seafood, it is with them that we will prepare risotto in recipes further.
Risotto with seafood - recipe
Despite the truly luxurious range of seafood in this recipe risotto, this dish can be realized only by choosing the most affordable or loved ones from them. The main thing - watch the proportions.
Ingredients:
- chicken broth - 740 ml;
- olive oil;
- shallots - 90 g;
- Arborio rice - 140 g;
- butter - 20 g;
- dry white wine - 60 ml;
- grated Parmesan - 60 g;
- lobster - 240 g;
- mussels - 120 g;
- shrimp - 120 g;
- scallops - 120 g.
Preparation
Before you prepare a risotto with seafood, you need to make some kind of aromatic base for it. Usually it is based on shallots, herbs and garlic, but we minimize the recipe and stop only at the first.
Passer 2/3 of the whole shallow in olive oil, until it gets a caramel shade. Mix rice with onions, and after a minute pour in the wine. Risotto with seafood can be made without wine, but be prepared to lose a lot in taste. When all the wine is absorbed, start gradually, half a glass, pour in the chicken broth, constantly stirring the rice and thereby stimulating the maximum release of starch from it. The next portion of the broth is added when the previous one is absorbed. Thanks to this cooking technology, rice turns tender and creamy, it does not turn into a paste in the finished form, but remains fluid as lava. In the finale, put a handful of grated Parmezan in the risotto and leave it under the lid.
In the meantime, we will have time to start seafood. For them, first melt the butter and save the onion on it, then put the tail of the lobster with meat down and mussels. Fill all with wine and wait 3-5 minutes for the mussels to open. Next, put the shrimp and keep the seafood on fire for a couple of minutes.
We shift the risotto onto a plate, we distribute the seafood on top and serve it with sliced chives.
Risotto with seafood can be made in a multivariate, although rice and seafood will have to be cooked separately. For both components of the dish, use the "Fry" or "Baking" mode, cooking in the bowl as you would in a pan.
How to cook risotto with seafood?
If the climate of your native places does not resemble a Mediterranean one, and even thousands of kilometers to the sea, the recipe for risotto with frozen seafood will come to the rescue. To cook it is very simple, you only need to defrost the "sea reptiles" before putting them in a frying pan, and otherwise follow the recipe.
Ingredients:
- squid - 200 g;
- shrimp - 120 g;
- onion - 60 g;
- tomatoes without skin - 230 g;
- rice arborio - 360 g;
- Balsamic vinegar - 15 ml;
- mushroom broth - 800 ml;
- Butter - 60 ml.
Preparation
Melt some butter (about half of the total), fry the squid and shrimp on it until it is ready.
On the rest of the oil, save the onion and mix it with the rice. After a minute, the rice should become barely transparent around the perimeter, which means that it should first be poured with vinegar, and then start pouring the heated broth, a little, on the ladle at a time and until the liquid is completely absorbed. Preparation of risotto with seafood will be finished when rice absorbs the whole broth and becomes creamy. At this stage, you can add the scorched tomatoes (previously rid them of seeds) and seafood. Serve with grated Parmesan cheese.