Seafood Risotto
Servings:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Difficulty:
Medium
Ingredients
- 300 g Arborio rice
- 300 g Large shrimp
- 250 g Mussels
- 250 g Clams (littleneck)
- 1 liter Fish stock (hot)
- 150 ml White wine
- 1 medium Onion
- 2 cloves Garlic
- 0.5 g Saffron threads
- 50 g Butter
- 50 g Parmesan cheese
- 3 tbsp Olive oil
- 2 tbsp Fresh parsley
- 1 to taste Salt and pepper
Instructions
- Infuse hot fish stock with saffron threads, keep hot.
- Heat olive oil in large pan, sauté mussels and clams until they open (4-5 minutes). Remove and discard any that don't open.
- Shell mussels and clams, reserving liquid.
- In same pan, sauté minced onion and garlic until soft (2 minutes).
- Add rice and stir until coated (1-2 minutes).
- Pour white wine and stir until absorbed.
- Add hot stock one ladle at a time, stirring frequently (15-18 minutes).
- Add shrimp when rice is almost done (about 3 minutes before finishing).
- When rice is creamy and al dente, remove from heat.
- Stir in butter, Parmesan, and shellfish (including reserved liquid).
- Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.