Seafood Risotto

Risotto | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The volume of seafood should exceed the volume of dry rice by 2 times.

Ingredients

Arborio rice - 9.9 oz
Seafood cocktail - 14.1 oz
Mussels - 20 pieces
Langoustines - 4 pieces
Tiger shrimp in brine - 4 pieces
Dry White Wine - 11 fl oz
Olive Oil - 12 tablespoons
Onion - 2 heads
Fish Oil - 23 fl oz
Chopped Sage Leaves - 2 tablespoons
Garlic - 4 cloves
White Pepper (whole) - to taste
Ocean salt - to taste
Cayenne Pepper - a pinch

Step by Step guide

Step 1

Peel and finely chop the onion. Crush the garlic cloves with a knife.

Step 2

Heat 11 tablespoons of olive oil until fragrant. Reduce heat to medium. Add the onion and sauté gently, stirring frequently, for 1 minute. Add the garlic.

Step 3

Then add the dry rice. Heat the rice while stirring constantly until it slightly changes color.

Step 4

Add the parsley and pour in the wine. Heat until the alcohol evaporates.

Step 5

Carefully add the shrimp and langoustines to the pan. Heat, pour in a ladle of hot broth, and add the seafood cocktail and mussels.

Step 6

The broth should be added in ladles (a total of 6-8 ladles). Each subsequent ladle of broth should be added when the previous portion has been absorbed.