Risotto ai Frutti di Mare (Seafood Risotto)
A creamy and flavorful Italian dish, Seafood Risotto combines Arborio rice with a medley of fresh seafood.
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/2 cup dry white wine optional
- 4 cups fish or vegetable stock kept warm
- 200 g shrimp peeled and deveined
- 200 g mussels cleaned
- 200 g squid rings
- 2 tbsp butter
- Salt and black pepper to taste
- Lemon wedges optional, for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until fragrant and translucent.
- Add Arborio rice and stir for 2 minutes to coat the grains with oil.
- Pour in white wine (if using) and stir until absorbed.
- Add warm stock, one ladle at a time, stirring frequently. Wait for each ladleful to be absorbed before adding the next.
- When the rice is nearly cooked, stir in the seafood. Cook for about 5-7 minutes, ensuring the shrimp turn pink, mussels open, and squid is tender.
- Stir in butter and season with salt and black pepper to taste.
- Let the risotto rest for 2 minutes before serving. Optionally, garnish with lemon wedges.
NUTRITION FACTS (Per Serving)
Calories: 400 kcal
Carbohydrates: 45 g
Fat: 12 g
Protein: 22 g