Seafood risotto. Recipe


Yesterday's food looked very good, but the truth is, I didn't feel like making the typical paella that I've made so many times. It is known that I had such a capricious day as a researcher, so with the same ingredients that I had prepared I transformed the initial idea to make a seafood risotto.

Rice and seafood marry as well as in their Romina and Albano times, the intense flavors of shellfish and shellfish penetrate the grain and the resulting cream is a luxurious mantle that proudly dresses Arborio rice.

Ingredients for four people

A large tray of fresh paella preparation (squid rings, clams, mussels, crayfish and prawns), 400 grams of Arborio rice, two shallots, chopped parsley, a glass of white wine, 50 grams of butter, olive oil, a liter of fish broth.

Preparation of seafood risotto

To make this recipe we will have to have fish broth for paella. This can be done at home or buy it already packaged if we want to cook more quickly, in my case I have chosen this last option. We heat the broth and reserve it very hot near the fire. We peel the prawns, clean the mussels and clams and reserve.

We chop the shallot very finely. In a casserole, put the butter on the fire with a drizzle of oil, and fry the minced shallot for five minutes. Add the squid rings and let them cook for two minutes, stirring so that they are evenly done.

Then we add the rice and stir well, water it with the white wine and let it reduce while stirring. Add a couple of ladles of broth, stir and add the clams and whole mussels. We let the broth absorb without stopping stirring, that is the secret for the risotto to be creamy. When the rice has been cooked for about 15 minutes, it is time to add the prawns and crayfish.

As the broth is absorbed we will add a couple of saucepans at a time, until the rice is just right, wrapped in a creamy blanket. Sprinkle with chopped parsley and serve immediately.

Processing time | 60 minutes
Difficulty | half


The flavor provided by clams, mussels, prawns and crayfish, together with the creamy texture, make this seafood risotto a delight for the senses. A white wine will be a good companion without a doubt.

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