Seafood Risotto
The creamy texture of the rice and the delicate flavor of seafood will transport you to the coast of Italy.
- Egg-free
- Nut-free
- Pescatarian
- Gluten-free
- Low sugar
- 300 ml fish stockFish Stock — Made from fish or seafood (professional kitchens often use bones and shells), vegetables (onion, garlic, carrot, celery), and spices (allspice, bay leaf). Brown the fish, bones, or shells together with roughly chopped vegetables. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes.
- 90 g Arborio rice
- 30 ml dry white wine
- 10 g butter
- ½ piece clove garlic
- ¼ piece zest of lemon
- 5 piece shrimp
- 4 piece mussels
Ingredients
- 300 ml fish stock
- 90 g Arborio rice
- 30 ml dry white wine
- 10 g butter
- ½ piece clove garlic
- ¼ piece zest of lemon
- 5 piece shrimp
- 4 piece mussels
Method
- 1
First, heat the fish stockFish Stock — Made from fish or seafood (professional kitchens often use bones and shells), vegetables (onion, garlic, carrot, celery), and spices (allspice, bay leaf). Brown the fish, bones, or shells together with roughly chopped vegetables. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes..
- 2
In a frying pan, lightly sautéSauté — To subject food to heat treatment without adding liquid. Usually with a small amount of fat (butter/oil) or on a dry pan. the finely chopped garlic in a little olive oil.
- 3
Add the rice and cook until it becomes translucent.
Chef's tip:
Traditionally, Arborio rice is used for risotto because it gives the dish its characteristic creaminess and unique texture.
- 4
Once the rice becomes translucent, add the wine. Allow the alcohol to evaporate completely.
- 5
Gradually add the hot stock.
Chef's tip:
Add the stock in portions. The rice should not boil in the stock but absorb it gradually. Add the next portion only when the previous one has been absorbed. The stock should cover the rice by no more than 5 mm.
- 6
Stir continuously until all the stock has been used. If the rice still seems undercooked, add a little more liquid. Monitor the rice carefully—it should be slightly al denteAl dente — An Italian term meaning “to the tooth.” It describes pasta or rice that is cooked through but still slightly firm in the center..
- 7
At the same time, quickly sauté the mussels and shrimp in a separate hot pan with a small amount of olive oil, salt, and pepper.
- 8
To finish, add fresh lemon zest, salt and pepper to taste, and a piece of butter for extra creaminess.
Plating
- 1
Spoon the risotto onto a plate.
Chef's tip:
A properly made risotto should spread slightly on the plate. Tap the bottom of the plate gently with your palm to distribute it evenly.
- 2
Arrange the mussels and shrimp on top.
- 3
If desired, finish with a few drops of olive oil, some lemon zest, and a pinch of salt. Buon appetito!
