Creamy and Delectable Seafood Risotto Recipe

The seafood risotto recipe is a delightful Italian dish that brings together the rich, creamy goodness of risotto with the flavors of the ocean. This recipe is a perfect choice for special occasions or when you want to treat yourself to a restaurant-quality meal at home. With a combination of tender seafood, creamy Arborio rice, and aromatic ingredients, this dish is sure to impress your family and friends. So, let’s dive into the world of seafood risotto recipe and learn how to make this mouthwatering dish!

Ingredients

For the Seafood Stock:

  • 1 pound of seafood shells and/or heads (shrimp, lobster, crab)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 8 cups of water
  • Salt and pepper to taste
seafood risotto recipe
seafood risotto recipe

For the Seafood Risotto Recipe:

  • 1 ½ cups Arborio rice
  • 1 pound mixed seafood (shrimp, scallops, mussels, and/or squid), cleaned and chopped if necessary
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup dry white wine
  • 4 cups seafood stock (from above)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste

Instructions:

Here are the instructions for a tasty seafood risotto recipe:

risotto
risotto
  1. Prepare the Seafood Stock:
    • In a large pot, heat the olive oil over medium-high heat. Add the seafood shells/heads and sauté until they turn pink.
    • Add the chopped onion, garlic, carrot, and celery. Cook for about 5 minutes until the vegetables start to soften.
    • Pour in the water, add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes.
    • Strain the stock, discarding the solids. Keep the seafood stock warm on low heat.
  2. Sear the Seafood:
    • In a large skillet, heat the olive oil over medium-high heat. Add the seafood (shrimp, scallops, mussels, and/or squid) and sauté until they are just cooked through. Remove from the skillet and set aside.
  3. Start the Risotto:
    • In a large saucepan or a deep skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
    • Stir in the Arborio rice and cook for about 2 minutes, ensuring each grain is coated with butter and slightly translucent.
  4. Deglaze with Wine:
    • Pour the white wine in and stir constantly until the rice has absorbed most of it.
  5. Cook the Risotto:
    • Begin adding the warm seafood stock, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked to your desired level of doneness (about 18-20 minutes).
  6. Add the Seafood:
    • When the rice is almost cooked, gently fold in the seared seafood and cherry tomatoes.
  7. Finish with Cream and Cheese:
    • Pour in the heavy cream and grated Parmesan cheese, stirring until the risotto is creamy and well combined.
  8. Season and Serve:
    • Season with salt and pepper to taste. Garnish with chopped, fresh parsley.
  9. Serve hot, and enjoy your homemade seafood risotto!

Serving Tips

Serve this risotto with crusty bread and a tossed green salad or steamed vegetable, such as peas, asparagus, or green beans. Choose a crisp white wine to pair with seafood risotto, such as chardonnay, sauvignon blanc, pinot grigio, or a light-bodied vinho verde. A higher acid Chenin blanc is an excellent choice as well.

Summary

Seafood risotto is a luxurious dish that combines the elegance of Italian cuisine with the flavors of the sea. With a little patience and the right ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen. So, the next time you’re in the mood for something special, try making this creamy and delectable seafood risotto. Your taste buds will thank you!

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