12:35, 25 Aug 2023, author: Ermakova M.

Risotto with seafood in creamy sauce

Name: Risotto with seafood in creamy sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Rice for risotto - 200 g; Seafood cocktail - 200 g; Vegetable oil - 1 tbsp.; Fish broth - 400 ml; Dry white wine - 100 ml; Onion - 1 pc.; Cream - 100 ml; Parmesan or Grana Padano - 30 g

Seafood risotto, and even creamy - just a delight in taste, if I can afford to say so!

Photo source: 123rf.com/profile_plateresca

If you love risotto, then you will definitely like this version of it. The dish turns out fragrant, healthy and creamy.

As seafood, you can use your favorite ones, we have already begun to offer ready-made packages of sea cocktails for sale, they suit me very much. This time I found shrimp, mussels, squid and crab sticks in this set. You can use different types of scallops and even pieces of fish, it all depends on your preference. But rice is worth taking one that is specifically designed for risotto.

Immediately prepare all the products for cooking risotto with seafood in a creamy sauce. Fish broth can be made from any fish, or you can make broth from a fish stock cube, as I did.

Risotto with seafood in creamy sauce

Кухня: European, ризотто, калории: 111, время приготовления: 00:40

Ингредиенты

Rice for risotto - 200 g

Seafood cocktail - 200 g

Vegetable oil - 1 tbsp.

Fish broth - 400 ml

Dry white wine - 100 ml

Onion - 1 pc.

Cream - 100 ml

Parmesan or Grana Padano - 30 g

Рецепт

1. Peel the onion and cut into small cubes.

2. Heat the olive oil in a frying pan, fry the onion on it, stirring, for 3-5 minutes.

3. Add rice to the onion.

4. Fry the rice in the oil, stirring occasionally, until it is translucent, 3 to 4 minutes.

5. Pour dry white wine into the pan. Continue cooking the risotto for a couple more minutes until the wine has evaporated.

6. Add a ladle of fish broth to the pan. The broth should be salty, risotto is not normally salted because the broth is meant to be ALREADY salty.

7. Cook the risotto until the broth boils away. Then again add one ladle of broth and again continue to cook the risotto. I recorded the time - I have 1 ladle of broth boils away in 2-3 minutes. I added only three ladles of broth.

8. When the rice starts to become soft on the outside, but still hard on the inside, add the sea cocktail. Usually seafood in it is already semi-cooked. Cooking seafood with risotto for 5-7 minutes, stirring.

9. It is better to boil fresh seafood in advance in salted water and then add it to the risotto, then immediately pour in the cream (bypassing the previous stage of joint cooking of seafood and risotto).

10. So, at the very end, pour cream into the risotto and cook for another 5-6 minutes.

11. Serve the finished risotto with seafood in a creamy sauce to the table, sprinkled with grated parmesan.

12. Bon appetit!