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Risotto ai Frutti di Mare

Risotto ai Frutti di Mare

Quick Meal Facts: Prep Time: 10 minutes, Cook Time: 25 minutes, Time to Stand: 5 minutes, Total Time: 40 minutes, Ease of Cooking: Moderate, Servings: 4, Calories: Approximately 450 per serving, Cost of Ingredients: $20 - $30 (depending on seafood choices), Cuisine: Italian, Course: Main Dish.
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Course Main Course
Cuisine Italian

Equipment

  • Large pot, wooden spoon, ladle, cutting board, knife

Ingredients
  

  • For the Risotto:
  • 1 cup Arborio rice
  • 4 cups seafood stock or chicken stock
  • 1 cup dry white wine
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup mixed seafood shrimp, mussels, calamari, etc.
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Step 1: Prepare the Broth
  • Heat the Stock: In a separate pot, bring the seafood stock to a simmer over medium heat. This will be added to the risotto gradually, so keeping it warm is essential.
  • Step 2: Sauté Aromatics
  • Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute, making sure not to let it brown.
  • Step 3: Toast the Rice
  • Add the Arborio Rice: Pour the Arborio rice into the pot and stir for about 2 minutes until the grains are well-coated and slightly translucent. This process enhances the nuttiness of the rice.
  • Step 4: Deglaze with Wine
  • Pour in the Wine: Add the dry white wine and stir until it’s mostly absorbed by the rice. This step adds depth of flavor and acidity to the dish.
  • Step 5: Gradually Add Stock
  • Add the Stock Gradually: Begin adding the warm seafood stock one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. This process takes about 20 minutes. Keep an eye on the texture; the risotto should be creamy but al dente.
  • Step 6: Add the Seafood
  • Incorporate the Seafood: Once the rice is almost done, stir in your mixed seafood. Cook for an additional 5 minutes, allowing the seafood to cook through.
  • Step 7: Finish with Butter and Cheese
  • Creaminess Factor: Remove the pot from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. This will give your risotto a beautiful creamy finish.
  • Step 8: Garnish and Serve
  • Serve Hot: Plate the risotto and garnish with fresh parsley. Enjoy it immediately while it’s warm!