Seafood Risotto

Risotto | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Seafood Risotto

Ingredients

Olive Oil - 2 tablespoons
Fish Oil - 1¾ liters
Onion - 2 heads
Garlic - 2 cloves
Celery stalk - 1 piece
Nerone Rice - 15.5 oz
Pasta shells - 10 pieces
Blue Ling Fillet - 5.3 oz
Peeled Cooked Shrimp - 8 pieces
Chopped Sage Leaves - 2 tablespoons
Oregano - 1 tablespoon
Cumin leaves - 1 tablespoon

Step by Step guide

Step 1

Pour the stock into a pot and bring to a boil. Reduce the heat and let it simmer slowly, covered.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, garlic, and celery, and cook for 2-3 minutes. Add 2 tablespoons of water, cover, and cook for about 5 minutes until the vegetables are soft. Add the rice and cook, stirring, for 3-4 minutes.

Step 3

Gradually add 125 ml of hot stock, stirring constantly over low heat until all the stock is absorbed. Repeat, adding 125 ml of stock until the rice is cooked.

Step 4

Meanwhile, in a large pot, bring 3 tablespoons of water to a boil. Add the mussels, cover, and cook for 4-5 minutes, shaking the pot occasionally until the mussels open. Drain the water and remove any unopened shells.

Step 5

Add the chopped fish, shrimp, and the remaining hot stock to the rice. Mix well and cook for 5-10 minutes. Remove from heat, add the mussels, cover, and let sit for 5 minutes. Add parsley, oregano, and cumin. Season with salt.