Description
A creamy and flavorful seafood risotto made with a mix of fresh seafood, arborio rice, and aromatic white wine.
Ingredients
Scale
- 1 1/2 cups arborio rice
- 4 cups fish or vegetable stock
- 1/2 cup dry white wine
- 1/2 lb mixed seafood (shrimp, mussels, clams, calamari)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- Add arborio rice and stir for 2 minutes until lightly toasted.
- Pour in white wine and cook until mostly evaporated.
- Add stock one ladle at a time, stirring until absorbed before adding more.
- When rice is almost tender, stir in seafood and cook until just done.
- Remove from heat, stir in butter, Parmesan, and parsley. Season with salt and pepper.
- Serve immediately.
Notes
- Use fresh seafood for the best flavor.
- Keep stock warm while adding to the rice.
- Stir constantly for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: seafood risotto, Italian recipe, creamy risotto, homemade risotto