Classic seafood risotto

Seafood risotto is a classic of Italian cuisine; the main ingredients are special grade rice and seafood. The dish has a creamy, delicate taste and all the ingredients melt in the mouth due to a fairly long simmer, first in dry white wine and then in rich broth.

Seafood risotto in creamy sauce

Incredibly tender creamy risotto with shrimp and mozzarella, seasoned with Provencal herbs - this is a small window to Italy right in your kitchen. The dish is prepared very simply, and the result is beyond praise!

1. 
   How to cook classic seafood risotto? Peel the onion, cut it into “feathers” and place it in an oven preheated to 200 degrees for 10 minutes. Cool the finished onion and chop it.
2. 
   Finely chop the basil and dill, wash the shrimp and remove the intestinal vein, slightly cutting the shell.
3. 
   Heat the vegetable oil in a saucepan or frying pan and “scald” the rice at maximum heat for 2-3 minutes.
4. 
   Pour 200 milliliters of hot water into the lightly fried Arborio and simmer for about 10-12 minutes, stirring occasionally with a wooden spatula.
5. 
   Pour cream into the semi-cooked rice and add chopped onion - simmer until almost done (the outside of the rice should be completely cooked, but slightly hard on the inside).
6. 
   Add finely grated mozzarella, chopped herbs and a little butter for flavor and continue cooking for a few more minutes until the cheese melts.
7. 
   Add boiled or fried shrimp. Mix thoroughly again and serve, garnished with herbs, fresh cucumber or zucchini. Bon appetit!

Homemade Italian shrimp risotto

The classic recipe of Italian cuisine - Arborio rice, juicy shrimp and Provencal herbs - is something that absolutely anyone can prepare at home. Surprise yourself and your loved ones with a delicate seafood dish!

Cooking time – 1 hour 15 minutes

Cooking time – 35 min.

Portions – 4.

Ingredients:

• Arborio rice – 250 gr.
• Shrimp – 600 gr.
• Onion – 1 pc.
• Garlic – 2 teeth.
• White wine – 50 ml.
• Parmesan – 50 gr.
• Dill – 2-3 sprigs.
• Parsley - 2-3 sprigs.
• Basil (fresh) – 3-4 sprigs.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.In a saucepan, bring 1.5 liters of water to a boil, add salt and boil the shrimp for 2-3 minutes (if they are thawed, if frozen, then 2-3 minutes longer) - we need broth.

2. Remove the shrimp, cool and peel. Finely chop a few cloves of garlic and send it to the seafood, add a few tablespoons of olive oil, mix and leave to marinate for 15-20 minutes.

3. Peel the onion, chop finely, and fry in olive oil until translucent.

4. Be sure to add unwashed rice to the onion and continue to fry for another 3-4 minutes.

5. Pour in 50 milliliters of white wine and evaporate completely - the aroma will remain.

6. Then we begin to gradually introduce the shrimp broth: immediately pour in 100 milliliters, as soon as all the moisture has evaporated, add more. Continue adding broth for 18-20 minutes.

7. When the base of our risotto is almost ready, add finely chopped herbs and pickled shrimp, do not forget to add salt to taste and cook for about 3-5 minutes.

8. Remove the frying pan from the heat, add the grated Parmesan and stir until smooth.

9. Transfer to plates, garnish with basil leaves and serve. Bon appetit!

How to cook delicious squid risotto?

An excellent alternative to the classic risotto recipe is the PP version, which you can eat without remorse and not worry about extra pounds. A hearty dish of vegetables and seafood - tasty and healthy.

Cooking time – 55 min.

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Rice – 150 gr.
• Squid – 100 gr.
• Bell pepper – 50 gr.
• Broccoli – 100 gr.
• Curry – 1/3 tsp.
• Olive oil – 4 tbsp.
• Salt – 2 tsp.

Cooking process:

1.First, let's prepare all the necessary ingredients: put everything on the table, since vegetables retain their beneficial properties better if they are not cooked immediately after being refrigerated.

2. Cut the peeled squid into rings and cook in salted water for literally 2 minutes. It is important not to overcook, because the shellfish will become like rubber. After cooking, do not pour out the broth; we will need it later.

3. Finely chop the bell pepper and broccoli and fry in olive oil for 2-3 minutes over high heat.

4. Add rice to vegetables and fry for a few more minutes.

5. Pour the squid broth into the rice and simmer until done, don’t forget to add salt to taste.

6. Rice is ready in about 25-30 minutes - add curry and squid, which can be cut into smaller pieces if desired.

7. Continue cooking our risotto for about 10 more minutes and serve. Bon appetit!

Step-by-step recipe for making risotto with mussels

A classic version of preparing Italian risotto with the addition of seafood such as mussels. The taste is delicate, with notes of Provençal spices and an aftertaste of hard, aged Parmesan.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Mussels – 300 gr.
• Rice – 200 gr.
• Chicken broth – 500 ml.
• Dry white wine – 150 ml.
• Onion – 1 pc.
• Parmesan – 70 gr.
• Garlic – 2-3 teeth.
• Provençal herbs – 1 tsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel one onion and finely chop it. We also peel a few cloves of garlic and press them with the “edge” of the knife.

2. Heat a few tablespoons of vegetable oil in a saucepan and fry the garlic cloves for 30-40 seconds.

3.Remove the garlic and fry finely chopped onion in the same oil for 2-4 minutes until transparent.

4. Add pre-washed rice to the sautéed onions and fry, stirring constantly for about 5-6 minutes.

5. Pour 150 milliliters of white wine into a saucepan and evaporate the alcohol over high heat for 3 minutes. Then pour in 1 ladle of broth and steam the rice in it.

6. Sprinkle the risotto base with Provençal herbs and as it evaporates, add chicken broth until the rice is cooked.

7. Grate Parmesan on a fine grater and pour most of it into a saucepan (reserve a small handful for serving). At this point, add salt and pepper to your taste. After a few minutes, the cheese will melt - add the mussels and cook them for about 5 minutes over medium heat, stirring constantly.

8. Remove from heat, place in a dish and garnish with Parmesan cheese and sprigs of fresh herbs.

Risotto with seafood and wine at home

An excellent option for a hot dish for a holiday table or just family gatherings. Arborio rice goes great with seafood like shrimp, mussels, squid and octopus, but you can use any shellfish you have on hand. The dish goes well with dry white wine and semi-sweet sparkling wine.

Cooking time – 50 min.

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Shallot – 1 pc.
• Butter – 110 gr.
• Garlic – 1-2 teeth.
• Arborio rice - 350 gr.
• White wine – 100 ml.
• Fish broth – 1 l.
• Red chili pepper – ½ pc.
• Sea cocktail – 300 gr.
• Mussels – 300 gr.
• Wine “Marsala” – 50 ml.
• Parsley - ¼ bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.We “free” the garlic and onion from the husks and finely chop them (the pieces should be smaller than grains of rice).

2. Heat the butter in a saucepan or deep frying pan and sauté the onion and garlic over low heat for several minutes, stirring constantly.

3. Next, add the rice and fry until the grains are translucent; as a rule, this takes no more than 2 minutes.

4. Then pour in 1/3 of the salted fish broth and simmer for about 4-6 minutes over low heat.

5. Cut the red chili pepper into thin rings and add to the saucepan.

6. As the moisture evaporates, add broth and add seafood, mix and cook for about 15-20 minutes.

7. When the rice is ready, add Marsala wine, simmer for 2-3 minutes, add chopped parsley and remove from heat.

8. Serve to the table in a common deep dish, garnish with fresh herbs and sprinkle with ground black pepper to taste. Bon appetit!

Seafood risotto in tomato sauce

Pasta, pizza and, of course, risotto are all classics of Italian cuisine, which have already become an integral part of the diet of our people. Today I offer an option for preparing a not quite ordinary risotto, namely with the addition of tomato sauce.

Cooking time – 1 hour

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Arborio rice - 200 gr.
• Mussels – 250 gr.
• Tomatoes in their own juice – 300 ml.
• Onion (white or shallot) – 1 pc.
• Garlic – 2-3 teeth.
• Olive oil – 4 tbsp.
• Fennel – 2 pinches.
• Dried basil – 1 pinch.
• Fish broth – 2 tbsp.
• Dry white wine – 100 ml.
• Parmesan – 30-40 gr.
• Sea salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.Pour the tomatoes in their own juice into a container of a suitable size, add spices: fennel, basil and ground black pepper - blend until smooth using a submersible blender.

2. Cut the onion into small pieces, and simply press the garlic with the “edge” of the knife so that it better releases its pleasant aroma.

3. Pour olive oil into a saucepan and fry the garlic for about a minute and immediately remove. In the same oil, brown the onion and add rice, heat for about 3-4 minutes, then pour in white wine and evaporate the alcohol for 8-10 minutes, stirring constantly.

4. Pour the fried ingredients with ½ part of tomato sauce and one ladle of fish broth, simmer for 10 minutes and add sauce as the liquid evaporates.

5. When the Arborio is soft on the outside and hard in the middle, add the pre-washed mussels and cook for another 10 minutes. Next, turn off the heat, cover with a lid and leave to brew for about 10-15 minutes.

6. Serve the finished dish and decorate with grated Parmesan and sprigs of fresh herbs (basil and rosemary are excellent). Bon appetit!

A simple and delicious recipe for seafood risotto in a slow cooker

A very simple option for preparing risotto in a slow cooker with the addition of sea shellfish - they give the dish a very interesting taste, and the unique aroma is formed from the notes of dry white wine and a mixture of herbs collected in the fields and forests of the provinces of Italy.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Servings – 5-7.

Ingredients:

• Rice – 200 gr.
• Water – 3 tbsp.
• Onion – 1 pc.
• Garlic – 2-3 teeth.
• Seafood – 250 gr.
• White wine – 100 ml.
• Vegetable oil – 3 tbsp.
• Green onions - to taste.
• Sea salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.Peel and finely chop one medium-sized onion, simultaneously heat the oil in a multicooker bowl and fry the prepared ingredient.

2. Grind the garlic by hand (using a crush is not recommended) and add to the onion, cook for about 2 minutes.

3. Add the washed rice to the bowl, mix and fry for 5-7 minutes.

4. Add 100 milliliters of white wine (preferably dry) and evaporate all the liquid with constant stirring.

5. Pour boiling water over the seafood cocktail and leave for 10-15 minutes, as a result we get fish broth, which is useful in preparing Italian risotto.

6. When all the wine has evaporated, add ½ of the broth and continue to simmer.

7. After, pour in the second half of the broth, add seafood, salt, pepper and turn on the “Pilaf” mode, and set the timer to 30 minutes.

8. After half an hour, the aromatic dish is ready. Serve hot, garnished with herbs. Bon appetit!