Creamy Seafood Risotto

Original, unusual, a holiday every day! Classic seafood risotto is a famous dish of Italian cuisine. This is not pilaf or porridge; risotto has a special, creamy consistency, which is achieved by special cooking technology. Itʼs not at all difficult to prepare.
cook time: 30 min
Caleb Huxley
Creamy Seafood Risotto

Nutrition Facts (per serving)

199
Calories
11g
Fat
19g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Onion 30 g
Garlic 1 clove
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Butter 20 g
Water 240 ml
Rice 150 g
Parsley to taste
White wine 30 ml
Shrimps 50 g
Heavy cream 70 g
Seafood Cocktail 50 g

Recipe instructions

Step 1

Step 1
How to make classic seafood risotto? Prepare your food. Thaw seafood first. For me it’s shrimp and sea cocktail. It is important to do this very delicately, without sudden temperature changes. To do this, transfer them from the freezer to the refrigerator on the bottom shelf. Choose rice with a high starch content, never steamed. If you can’t find special rice for risotto, take regular Krasnodar rice.

Step 2

Step 2
Remove the shell and inner intestines from the defrosted shrimp.

Step 3

Step 3
Peel and finely chop the onion, crush the garlic with the blade of a knife. I used purple onions, but use regular onions or shallots instead.

Step 4

Step 4
Heat olive oil in a frying pan over medium heat. Instead of olive oil, you can use any vegetable oil for frying. Place seafood on it. Fry them for 3-4 minutes over high heat, no longer needed, they will turn rubbery. At the very end, salt the seafood.

Step 5

Step 5
In another pan, start frying the onion and garlic in olive oil. Make the fire small. The onion should not burn or turn golden.

Step 6

Step 6
When the onion becomes translucent, add rice to the pan. Fry the rice until translucent over low heat. Once the rice reaches the desired consistency, pour in the wine. Stir the rice until the alcohol evaporates. Only the aroma will remain. As soon as the liquid has evaporated, pour in a third of all the water, 80 ml. Next, cook the risotto with constant gentle stirring. This will help distribute the released starch evenly, making the riszoto creamy.

Step 7

Step 7
As soon as all the first portion of water has evaporated, pour in the next one. And stir again with light movements, waiting for complete evaporation. This will take about 4 minutes. Add water again, this will be the third time, the last. Before doing this, salt and season the rice. Taste the rice; if it suddenly seems raw, repeat the process with water one more time.

Step 8

Step 8
When the rice is almost ready — this is called al dente, that is, it will remain a little hard — and all the water has evaporated, add seafood to it. Then pour in 20% fat cream, it is best suited for sauces. Continue cooking the risotto for about 3 minutes, still stirring slightly.

Step 9

Step 9
At the very end, add butter to the risotto and stir. Choose high-quality butter, without milk fat substitutes.

Step 10

Step 10
Turn off the heat, cover the pan and let it rest for 2 minutes. During this time, the rice will be fully cooked. When serving, sprinkle the dish with parsley. Bon appetit!

Additional rubrics

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