Seafood risotto

Home Risotto

Seafood risotto is one of the variations of the famous Italian rice dish, risotto, which has glorified the national cuisine of this country. The introduction of various seafood into recipes significantly expands the flavor palette of the dish, making it a delicacy for both gourmets and ordinary eaters.

Rice is used in the cuisines of many countries around the world, but risotto, which literally means “little rice” in Italian, is sharply original, and the secret is not only in the special heat treatment of the product. The secret of real risotto, which should have a creamy consistency, is complex. If you want to cook a real risotto with seafood, and not a kind of pilaf or rice porridge, or, say, paella, the dish must be prepared only from certain varieties of rice - Arborio, Padano, Baldo, Roma, Carnaroli, Vialone Nano. Professionals call the last two varieties the best. The rice is not washed before cooking; it is cooked in broth, which must be warm, and poured in in parts. Onions for risotto are not fried, but heated, so that the persistent aroma of heated onions begins to stand out. Cooked only in olive oil, the rice is constantly stirred so that the grains of rice rub against each other and the starch is released.

According to the Italian culinary specialist Genearo Contaldo, the basis of any version of risotto is “risoto bianco”. No matter what kind of risotto, with seafood, vegetables, mushrooms the chef prepares, all the special ingredients will be added to the dish after preparing the base - risotto bianco.

Seafood risotto - how to cook 16 varieties

Classic seafood risotto
Lobster risotto
Seafood risotto “For lovers”
Black Italian risotto with seafood
Risotto with seafood and wild mushrooms
Baked seafood risotto
Seafood and fish risotto
Thai risotto
Risotto with scallops
Low-calorie seafood risotto for diabetics
Seafood risotto in the microwave
Greek seafood risotto
Sardinian risotto with seafood
Seafood risotto Milanese style
Boston Easy Seafood Risotto
Seafood risotto in a slow cooker

How to make delicious risotto with seafood and cream - secrets for beginner cooks

— It is believed that you should cook rice and keep it on the fire in a frying pan for no more than 17-18 minutes - this way the optimal consistency of the dish is achieved.

— Rice gets a very unusual and successful taste if you season it with saffron—literally one pinch is enough.

— In order not to spoil the risotto, the rice should be constantly kept in liquid, adding broth to the pan in time;

— Traditional risotto is usually not salted; for this purpose, the broth that is poured over the rice is generously seasoned. However, an inexperienced cook should not do this, since it will be very difficult to adjust the desired saltiness of the dish.

— Of course, for professional cooking in restaurant kitchens, special varieties of rice are used, specifically intended for Italian dishes. But at home, this rule can be circumvented.

— Cream and cheese are an ideal addition to rice, which is why this type of traditional treat is considered the most delicious and appetizing.

— Risotto with seafood in a creamy sauce usually turns out to be very tender, so you should stir it carefully so that the shrimp and mussels do not spread.

Classic seafood risotto

Despite the simplicity of the recipe and preparation, this risotto has almost all the taste qualities of a gourmet's favorite dish. A layout for five servings is provided.

Ingredients:

20 grams arugula
200 grams king prawns
200 grams of small octopuses
200 grams of mussels in shells
Bulb
200 grams of squid
Garlic clove
150 milliliters dry white wine
20 grams parsley
5 grams ground black pepper
100 grams of butter
30 grams grated parmesan
20 milliliters olive oil
700 grams arborio rice
One and a half liters of fish broth
Salt - to taste.

Preparation:

Peel the shrimp and boil in fish broth.

In a frying pan with a thick bottom, melt half the butter, add olive oil and fry very finely chopped onion and finely chopped garlic until the onion is transparent. Add dried seafood and cook for a couple of minutes. Add salt.

In a second frying pan, melt the other half of the butter, add the rice and cook, stirring for 2 minutes so that the rice is saturated with oil.

Pour in a third of the broth, cook, stirring until the rice absorbs the broth, add the rest and cook until the rice softens to al dente. Pour in the wine, add seafood and cook until the alcohol evaporates. Add chopped herbs, sprinkle with grated Parmesan, cover with a lid, let sit for three to four minutes and serve.

Tomato risotto with seafood recipe

Red risotto with tomatoes is also a classic preparation. Tomato sauce will add a slight sourness to the dish, making it sparkle with new flavor notes.

Required:

Rice groats – 400 gr.
Vegetable broth - liter.
Tomatoes – 2 pcs. (100 grams of canned tomatoes in their own juice).
Wine – 150 ml.
Seafood cocktail “Seafood” - packaging.
Large shrimps – 2-4 pcs. (depending on size).
Garlic - a couple of cloves.
Bulbs.
Butter, olive oil, pepper, bay leaf, parsley, saffron, salt.

Step-by-step preparation:

Melt the butter in a frying pan, adding 2 tablespoons of olive oil.
Add diced onion and whole garlic cloves crushed with a knife.
After a couple of minutes, add rice cereal and one bay leaf.
Stirring, cook until the rice is soaked in oil.
Take out the garlic cloves and bay leaf.
Fill the contents of the frying pan with wine. Stir while waiting for the alcohol to evaporate.
Sprinkle the dish with saffron. Add some of the broth. While stirring vigorously, wait until the liquid is absorbed. Then pour in a new dose and continue working with the spatula.
At the same time, peel the shrimp and add them to the sea cocktail. Fry together until done. Read the seafood packaging for how long to fry.
Add finely chopped tomatoes and fried seafood to the almost finished risotto.
Stir well, fry for a couple more minutes and turn off the burner.

Attention! The Italians say that the total cooking time, from adding the onions, should not exceed 25 minutes.

Lobster risotto

This delicacy of Mediterranean cuisine is not only extremely tasty, but will be remembered for its original presentation. The layout of products for two servings is given.

The shrimp are dipped in boiling water and cooked for just two minutes. Lobsters are cooked for no more than 15 minutes.

Ingredients:

1 precooked lobster (claws and tail)
8 large shrimp
6 scallops
Liter of chicken broth
300 grams arborio rice
2 large shallots
150 milliliters dry white wine
200 grams of tomatoes
50 grams parsley leaves
2 tablespoons olive oil

Preparation:

Boil the lobster in chicken broth with the addition of celery. Fry shrimp and scallops with parsley and garlic.

Cut the meat of the lobster tail, shrimp and scallops into medium cubes and place in the juice that remains from frying the seafood.

Remove the seeds from the tomatoes, cut into cubes and let the juice drain.

Prepare Risotto Bianco from the rice and broth as described at the beginning of the article, using the chicken broth in which the lobster was boiled. Just before the rice is ready, add dried tomatoes, parsley, seafood with their juices, stir, sprinkle with Parmesan, cover with a lid, let sit for three minutes and serve, placing a lobster claw in the center of the plate.

Seafood risotto “For lovers”

This dish of Northern Italian cuisine received this name because in its preparation they use not Arborio rice, but Carnaroli varieties. Risotto has a creamier texture, but requires more attention during preparation to prevent the rice from becoming soggy. The layout of the dish for two persons is given.

Ingredients:

160 grams carnaroli rice
Half a liter of fish broth
1 onion
4 tablespoons olive oil
Glass of white wine
10 grams butter
100 milliliters heavy cream
2 sprigs thyme
300 g peeled shrimp
40 milliliters cognac
4 tablespoons tomato sauce
Pepper, salt - to taste.

Preparation:

Finely chop the onion.

Frozen shrimp are fried only in pre-hot oil for 10-12 minutes, immediately adding spices and salt. The lid is not covered.

Heat oil in a frying pan, add thyme sprigs, shrimp, pour cognac over them and fry until tender. Remove from the pan. Add tomato sauce to the onion in a frying pan, pour in the cream, simmer with the onion for five minutes over low heat and remove from heat. Place in a warm place.

In a second frying pan, cook Risotto Bianco as described in the introduction, using fish broth.

Sprinkle the finished rice with Parmesan, add the seafood, cover with a lid, let sit for three minutes and serve.

Seafood risotto recipe without wine

We take:

Cereals – 300 gr.
Lemon.
Vegetable broth – 500 ml.
Cream – 100 ml.
Parmesan – 75 gr.
Sea cocktail - standard packaging.
Saffron – 1 gr.

Cooking technology:

Initially, whip the cream and place it on the refrigerator shelf for half an hour.
At the same time, melt the butter in a frying pan and start frying the cereal.
When the rice is al dente, add some of the broth. Stir, when the grains absorb a portion of liquid, add the next one.
At the same time, remove the peel from the lemon. Squeeze the juice from the fruit and finely grate the zest.
Place the seafood cocktail and zest into a bowl. Pour in lemon juice and chilled cream. Sprinkle the sauce with saffron.
Pour the sauce into the pan with the rice. Continue stirring the contents. Let simmer over low heat for 10 minutes. To serve, garnish with grated Parmesan.

Black Italian risotto with seafood

This is a traditional Italian risotto with an exclusive black color that the rice gets from the culinary use of octopus ink.

Ingredients:

200 grams rice for risotto
400 milliliters white wine
2 tablespoons olive oil
800 milliliters vegetable broth
1 shallot
12 small octopuses
400 grams of shrimp
800 grams of shellfish
Yellow bell pepper
1 small leek
50 grams of butter
50 grams of parmesan
Salt, black pepper - to taste.

Preparation:

Boil scallops for two minutes, octopus tentacles for 7-20 minutes, small octopus carcasses for 5 minutes, medium octopus carcasses for 20-25 minutes.

Prepare the octopuses by straining the ink into a separate bowl. Chop coarsely...

Cut carrots and peppers into thin strips. Leeks - in thin half rings.

Sauté leeks in hot oil until translucent. Add rice, cook for five minutes, pour in half the wine. When the rice has absorbed the wine, add the carrots and finely chopped shallots, pour in 600 milliliters of broth and cook for 20 minutes or less, depending on the condition of the rice - it should remain dense in the middle of the grains. Pour in the octopus ink, sprinkle with grated Parmesan, mix and place the prepared seafood on top.

Seafood is prepared separately from rice. Combine fish broth in a saucepan and bring 200 milliliters of wine to a boil, add strips of pepper and remove from heat. The pepper is taken out and instead put chopped octopus, peeled shrimp, shellfish, season with salt and pepper, simmer over very low heat for another ten minutes.

Place the prepared seafood on the prepared rice, add butter, sprinkle with Parmesan, cover with a lid, let sit for three minutes and serve.

Seafood risotto. Step by step recipe

Ingredients (2 servings)

Rice (arborio) 1 cup
Seafood 200 gr
Onion 1 piece
Pickled gherkins 3-4 pcs
Basil 1 sprig
Olive oil 2 tbsp. l.
Parmesan 30 gr
Salt, black pepper Spices

To make seafood risotto, like any other risotto, you need high-starch Italian rice. The most common varieties of rice for risotto are arbroio and carnaroli. Vialone nano, baldo, and Roma rice are also used. They are commercially available and differ in appearance from regular rice, primarily because they have much larger grains.
For seafood risotto, a frozen mixture of shrimp, mussels, squid, octopus, etc. is perfect.
Boil the frozen seafood mixture in lightly salted water for 1 minute from the start of the boil, then immediately rinse them in cold running water. It is better to drain the broth, which is often recommended for further cooking of risotto.
Frozen seafood is usually of “farmed” origin, and not caught at sea, and the broth from them is not entirely marketable. By the way, quite often a “sea cocktail” that is packaged and frozen already contains boiled seafood, this is indicated on the package. Then you just need to pour boiling water over this mixture and defrost it.
Peel the onion and finely chop. Fry the onion in olive oil until soft and nicely golden brown. You should not overcook the onions, otherwise the seafood risotto will have an aftertaste.
Add rice to the onion and, stirring, fry it for 1-2 minutes. The rice needs to be covered with a film of oil. Add 0.5 cups of vegetable broth or seafood broth to the rice if you decide to use it.
Typically, dry wine is recommended as the first portion of liquid. But this is optional. Cook the rice until the first portion of the liquid is completely absorbed. Add a pinch of salt and pepper.
The next portion of liquid should be added only after the previous one has been completely absorbed. Repeat this until the rice is almost ready. One cup of starchy rice can absorb three or more cups of liquid. The final consistency of seafood risotto should be like regular porridge, or a little thicker.
1-2 minutes before the end of cooking the rice, add the gherkins. Chop the pickled gherkins very finely or chop them with a knife. Gherkins, by the way, can be replaced with capers, 1 tbsp is enough. l. Gherkins are often used as a cheap substitute for capers.
Add prepared seafood to almost finished rice, stir and cook for no more than 1-2 minutes, otherwise the seafood will become tough.
Grind green basil leaves and grated Parmesan in a blender. The result is an almost dry, aromatic cheese mixture of a pleasant green color. Sprinkle the finished seafood risotto with a mixture of Parmesan and basil and stir.
Place seafood risotto on plates and garnish with a sprig of basil. Serve risotto for breakfast without waiting for it to cool.

Seafood risotto is a delicious breakfast and easy to prepare

Seafood risotto 4.98 104

Risotto with seafood and wild mushrooms

The dish has a creamy consistency characteristic of classic risotto with a bright mushroom aroma, which is intricately combined with the sweetish taste of seafood. In Italy, this dish is served for dinner. The layout is for 4 servings.

Ingredients:

500 grams arborio rice
Half a glass of dry white wine
One and a half liters of chicken broth
600 grams boiled scallops
600 grams of boiled shrimp
Bulb
2 cloves garlic
100 grams of dried chanterelles
2 tablespoons chopped parsley
2 tablespoons olive oil
2 bay leaves
2 tablespoons butter
100 grams of parmesan

Preparation:

Soak mushrooms in 200 milliliters of broth. When they become soft, remove and cut into thin strips.

Melt the butter in a saucepan, add very finely chopped onion and finely chopped garlic, fry until the onion is transparent. Add mushrooms and fry for a couple of minutes. Add rice, stir and cook until the rice loses its transparency. Pour in the wine and cook until the alcohol evaporates.

Pour in 200 milliliters of broth, add salt, stir and cook until the broth is absorbed. Pour in another 200 milliliters of broth, add a bay leaf and continue stirring until the risotto is ready.

Add butter and stir. Place shrimp and scallops on top, sprinkle with parsley, cover with a lid, let sit for three to four minutes and serve

Traditional creamy seafood risotto recipe

Ingredients

Arborio rice – 200 gr.;
Frozen peeled shrimp – 150 gr.;
Frozen mussels – 150 gr.;
Garlic – 1 clove;
Onions – 1 pc.;
Olive oil – 2.5 tbsp;
Dry white wine – 5 tbsp;
Fish broth - about 1 liter;
Hard Parmesan cheese – 60 gr.;
Heavy cream (25%) – 90 ml;
Black pepper - a pinch;
Salt - to taste.

How to cook real risotto in cream with seafood

1. First you need to defrost the seafood for the Italian creamy risotto - to do this, leave it in a convenient container until it becomes soft. At this time, you can start preparing fish broth: put a pan on the fire, pour purified water into it and bring to a boil, then boil the appropriate type of fish until tender. Remove the fish from the pan and strain the broth.

2. Peel the onion head and chop it as finely as possible. After this, we take on the garlic clove, cutting it into the thinnest slices. Place a large frying pan on the fire and pour 2 tablespoons of olive oil into it. Place the onion in boiling oil and fry it until transparent. Then add garlic.

3. Pour our rice into the prepared onion, stirring it with a spatula so that it is evenly calcined and fried. It is very easy to understand by its appearance when you can continue cooking - the grains of rice become a little transparent, and a whitish kernel remains in the center.

4. Pour white wine into the frying pan, stirring the rice over low heat and evaporating the alcohol from the alcohol. When this step is done, add an incomplete glass of hot fish broth to the frying pan and wait until the rice absorbs all the moisture.

4. When this happens, place the defrosted seafood on top of the pan (directly on the rice). Pour the contents of the saucepan again with a glass of broth and wait for the mass to swell.

5. Season the sea risotto with salt and pepper, you can add a mixture of dried herbs, basil or saffron - at your discretion. Then add the heated heavy cream to the pan. Turn off the heat and remove the dish with risotto from the stove.

6. Gently knead the dish to achieve a thick, creamy consistency. Then grate a piece of Parmesan cheese and season the top of the rice with it. Immediately place the treat on warm plates (so that the grains of rice do not stick to the dishes) and serve.

Baked seafood risotto

This Australian dish does not require a lot of hassle to prepare because it uses canned seafood. But the resulting delicacy retains all the advantages of the Italian dish, combined with the usual notes of canned squid, smoked mussels and shrimp.

Ingredients:

Liter of sea fish broth
Tablespoon olive oil
Finely chopped onion
Two cloves of garlic
300 grams arborio rice
125 milliliters dry white wine
175 grams canned octopus
175 grams canned small squid
175 canned smoked mussels
200 grams peeled boiled shrimp
150 grams parmesan
250 grams of spicy arugula
30 grams butter
Salt, pepper - to taste.

Preparation:

Prepare the classic base of Italian risotto from rice, broth, wine, and butter, as described in the “Risotto Bianco” recipe.

Place seafood on rice, sprinkle with finely chopped herbs, finely chopped garlic, sprinkle with grated Parmesan and bake in an oven preheated to 180°C for 15 minutes.

Serve immediately after baking.

Risotto with shrimp

Cooking time – 1.5 hours

Cooking time – 1 hour

KBJU per 100g of finished dish:

kcal – 185.1;
proteins – 7;
fats – 8.1;
carbohydrates – 13.9

Number of servings – 3

Ingredients:

Rice—400 g
Dry white wine – 200 ml
Olive oil - 2 tbsp.
Creamy – 50 g
Tiger prawns – 300 g
Parmesan – 50 g
Chicken broth - 800 ml
Heavy cream—100 ml
Onion - 1 head
Garlic - 1 clove
Salt, pepper - to taste

Preparation:

Fry the shrimp with garlic in olive oil, discard the garlic. It is only necessary for the shrimp to be saturated with the smell.
Sauté chopped onion in a saucepan.
Add rice, cover with lid for 7 minutes.
Pour out the wine. After it has evaporated, add broth in portions until done.
Pour in the cream, add butter, grated Parmesan, stir, turn off.
Divide the risotto among plates, adding the shrimp. It's time to try!

Seafood and fish risotto

In this version, risotto with seafood is not only tasty, but also more satisfying, thanks to the addition of fish.

Scallops located closer to the center of the pan will cook faster than those lying around.

Ingredients:

125 milliliters dry white wine
2 bay leaves
500 grams of tiger shrimps
2 tablespoons parsley leaves
4 fillets of white sea fish, 125 grams each
A kilo of mussels in shells
400 milliliters chicken broth
2 tablespoons olive oil
Bulb
2 cloves
300 grams arborio rice
Salt - to taste.

Preparation:

Boil chicken broth and add mussels and shrimp to it, cook for three minutes, remove from heat, remove shellfish, separate meat from shells. The shells can be thrown away. Peel the shrimp.

Boil the fish fillet in the resulting broth.

Prepare risotto from rice as described in the introduction using broth in which mussels, fish and shrimp were boiled. Use bay leaves as spices.

Sprinkle the finished risotto with grated Parmesan and place in an oven preheated to 200°C for fifteen minutes.

Having taken the risotto out of the oven, immediately place seafood on it, sprinkle with chopped herbs, put fish fillet on top, cover with foil and keep in a warm place for ten minutes.

You can serve.

Thai risotto

Seafood risotto has become so popular that it is prepared in almost all countries with access to warm seas. At the same time, local chefs add variations of local cuisine to the classic dish, which makes the dish more interesting and varied. As an example, here is a recipe from the Thai culinary master John Sombhun Che. The layout is for 4 servings.

The peculiarity of this recipe is the absence of Parmesan, but if visitors wish, the chef adds this product, familiar to risotto fans. You can do the same.

Ingredients:

400 grams arborio rice
White bulb
200 milliliters white wine
A quarter cup of olive oil
10 scallops
400 grams of tuna
200 grams of mussels
20 medium shrimp
A quarter cup of olive oil
Liter of chicken broth
2 shallots
Clove of garlic
2 tablespoons coconut milk
2 tablespoons soy sauce
1 small tomato
1 small red hot pepper
Tablespoon chopped basil
Half a tablespoon of fish sauce
50 grams unsalted butter
Half a tablespoon of chopped thyme.

Preparation:

Prepare the classic Risotto Bianco as described in the introduction, using 800 milliliters of broth.

While the risotto is preparing, prepare the seafood.

Heat oil in a saucepan and fry finely chopped onion and finely chopped garlic until the onion is translucent. Place the seafood and cook until half cooked, place it on a separate plate, add finely chopped tomato and pepper to the saucepan, pour in the remaining broth, stirring constantly, let it boil and slowly, stirring constantly, add coconut milk, soy and fish sauces. Return seafood and continue to cook over medium heat until cooked through. Add chopped basil, thyme and oil. Mix.

Place the cooked seafood in the risotto and cook until creamy, adding broth and butter if necessary.

You can serve.

Risotto with scallops

This risotto not only has distinct seafood flavors that pair beautifully with the flavor of the shiitake mushrooms, but also a strong garlic flavor.

Ingredients:

small onion
5 tablespoons olive oil
900 milliliters chicken broth
350 grams arborio rice
200 grams shiitake mushrooms
For decoration - a garlic clove for each serving
4 tablespoons butter
3 tablespoons heavy cream
4 cloves garlic
400 grams scallops
50 grams grated parmesan
Salt - to taste.

Preparation:

The scallops are fried in hot olive oil, checking every minute to see if they have begun to brown. Cooking time: maximum 2 minutes.

Make a classic risotto as described in the introduction and while it is cooking, prepare the seafood and mushrooms.

Cut the garlic cloves into very thin slices. Cut the mushrooms into slices.

In a separate frying pan, heat 2 tablespoons of olive oil and fry the garlic and mushrooms until golden brown.

.Fry the scallops in the oil obtained by frying the mushrooms for 2 minutes and place them on the risotto along with the garlic and mushrooms. Stir and serve, garnished with a garlic clove.

Young garlic florets are an excellent product that have a garlicky aroma without the heat of real garlic, so they are often used in various culinary applications.

Recipe 2: risotto with seafood and tomatoes

400 g rice
bulb
garlic
150 g dry white wine
laurel leaf
saffron
2 large shrimp
cocktail "Seafood"
1 liter vegetable broth
2 cocktail tomatoes
parsley
olive oil
butter
salt
pepper

Take a saucepan, heat a piece of butter and a couple of tablespoons of olive oil in it. Add finely chopped onion, crushed garlic with a knife blade and mix well, then add our rice and bay leaf. Mix it all well until the rice becomes semi-transparent.

Remove the garlic and pour our dry wine over the rice, wait until the wine has evaporated by half.

Add (if possible) half a gram of saffron stigmas and mix well.

As the liquid evaporates, add a ladle of lightly boiling vegetable broth from a nearby saucepan on the stove.

And we repeat the process again as soon as the rice absorbs this liquid.

At this time, let's deal with seafood.

I cleaned the shrimp from the shell, mixed them with sea cocktail and fried them briefly in olive oil in a frying pan.

As soon as our risotto became creamy, I added a couple of chopped tomatoes and seafood. Please note: the rice has acquired a slight yellow color from the saffron.

Bon appetit!

Low-calorie seafood risotto for diabetics

The amazing taste of the Italian dish, but due to a number of dietary restrictions, inaccessible to some people, inspired the UK Diabetes Society to ask culinary specialists to develop a risotto recipe for those who are not recommended to eat such dishes prepared according to standard recipes. This is how this seafood risotto appeared, which can be eaten by those who follow various diets.

Ingredients:

Teaspoon rapeseed oil
Bulb
900 milliliters vegetable broth
Yellow bell pepper
Garlic clove
Pinch of ground white pepper
2 tablespoons chopped parsley leaves
150 grams arborio rice
250 grams salmon stack
100 grams of shrimp
50 grams of squid
50 grams of natural low-fat yogurt
Salt - optional.

Preparation:

Finely chop the onion. Heat the rapeseed oil in a frying pan and cook the onion until transparent. Add the pepper cut into small slices, half the parsley, chopped garlic and cook, stirring for a minute, then add the rice and then prepare the risotto as described for the classic recipe in the introduction.

While the rice is cooking, boil the salmon in a small amount of water, remove from the broth and boil the shrimp and squid in it.

Cut the salmon, squid and shrimp meat into small pieces and place in the almost finished risotto, add yogurt, stir and leave on the fire until the rice is ready.

Remove the finished risotto from the heat, stir again, cover with a lid, let sit for a couple of minutes and serve, sprinkled with parsley.

Finally, stir vigorously into the remaining parsley and yoghurt, cover and let stand for 2 minutes. Sprinkle with black pepper and parsley before serving.

Risotto with seafood and cream: a quick and easy recipe

Even the most inexperienced cook can make a delicious lunch using this step-by-step recipe, and ingredients for preparing risotto with seafood and cream can easily be found in any store.

Ingredients

— Rice – 300 gr.; — Seafood (frozen) – 400 gr.; — Chicken broth – about 700 ml; — Onion – 1 head; — Garlic – 2 cloves; — Medium fat cream – 0.5 cups; — Butter – for frying; — Black pepper – a couple of pinches; - Salt - to taste.

Seafood risotto in the microwave

Advances in technology have made it possible to cook risotto without being chained to the stove. Of course, you won’t get a real culinary masterpiece, but you will definitely be able to quickly prepare a tasty dish.

Ingredients:

Bulb
Tablespoon finely chopped dill
Tablespoon olive oil
500 milliliters fish broth
300 grams frozen seafood
3 tablespoons grated Parmesan
Juice and zest of one lemon
100 grams of green part of fennel
A handful of roughly chopped parsley leaves
Salt - to taste.

Preparation:

Pour oil into a microwave-safe bowl, add finely chopped onion and fennel and cook on high for five minutes. Add rice, pour in broth, stir, cover the dish with a lid and cook on high power for 15 minutes. Then add the defrosted shelled and shelled seafood and continue cooking on high for another 2-3 minutes until the rice is ready.

Remove the dish from the microwave, add Parmesan, lemon juice and stir. Sprinkle with chopped parsley and lemon zest and serve.

How to cook “Seafood Risotto”

Take a thick-bottomed frying pan and melt the butter and olive oil there. Fry finely chopped onion and garlic in this oil until golden.

Then throw the raw rice into the pan and fry along with the onion and garlic for another 2-3 minutes. The rice should absorb the oil.

Add wine and fry over high heat for another 8-10 minutes until the wine has completely boiled away.

When the wine has evaporated almost completely, reduce the heat and pour a little broth into the pan. As one portion of the broth evaporates, add a new one so that the rice cooks in the broth all the time. This will take about 20 minutes.

About 5 minutes before the rice is ready, add shrimp and mussels. Add salt, pepper and mix.

When the rice is ready, remove it from the heat, add a little butter, sprinkle with grated Parmesan and fresh herbs. Stir and let stand covered for 3-4 minutes.

Ready! Aromatic and tender risotto can be served to the table.

Greek seafood risotto

Although Greek cuisine has many rice dishes with seafood, local chefs pay tribute to risotto, introducing notes of national cuisine into it, leaving the main rule intact - it must be creamy and not turn into porridge.

Ingredients:

Liter of vegetable broth
3 tablespoons olive oil
Bulb
Carrot
2 stalks of celery
2 cloves garlic
Large pinch of sugar
300 g arborio rice
½ glass of white wine
600 g seafood
2 rosemary leaves
Zest of one lemon
Juice of half a lemon
150 grams mascarpone cheese
Arugula for decoration
Pepper, salt - to taste.

Preparation:

In a deep saucepan with thick walls and bottom, heat the oil and fry the shrimp on each side for a minute, remove and fry the squid for a minute on each side, remove and add to the shrimp.

Finely chop the onion, carrots, celery, add another spoonful of olive oil to the pan and fry the vegetables until the onion is transparent, add finely chopped garlic and cook until the vegetables acquire a golden hue.

Add the rice to the vegetables, mix thoroughly until the rice begins to absorb the oil, pour in the wine and cook until the alcohol evaporates. Pour in the broth and, stirring constantly, continue to simmer until the broth begins to evaporate, add a new portion and do this until the risotto acquires a creamy consistency. Add seafood, stir and cook for just a minute.

Remove from heat, add rosemary, lemon zest and juice, crushed mascarpone, stir, let sit covered for a couple of minutes and serve with arugula on top..

Seafood risotto according to a classic Italian recipe

This is exactly how this delicious dish is prepared in Italy in dry white wine, with the addition of vegetable broth, and fresh tomatoes. At the same time, the rice grains should not be overcooked, but remain slightly hard (Al dente state). The result is a very tasty, juicy, nutritious delicacy.

Ingredients:

1 package frozen seafood
6 king prawns
300 g rice “For risotto”
3 tomatoes
1.5 glasses of dry white wine.
Garlic, parsley, onion.
Salt, red hot pepper (to taste)
50-60 grams of butter.
Olive oil (for frying).

For the vegetable broth:

1 carrot
1 onion
1 stalk of celery
1 bay leaf
2 liters of water.

1. To prepare the vegetable broth, place carrot pieces, a celery stalk, a bay leaf and an onion, cut in half, into a saucepan (do not peel it, this will give the liquid a nice golden hue). Fill with water and bring to a boil on the stove. After this, reduce the heat to medium, cook for 1 hour.

2. After an hour, strain the broth through a sieve from the vegetables until it becomes transparent.

3. Next, prepare the products:

Peel the onion and chop it.
Make 4 shallow cuts on top of the tomatoes and place them in boiling water for 2-3 minutes. Then immediately plunge them into ice water for the same amount of time. Now easily remove the skin from them. Cut the pulp into cubes.
Finely chop the parsley and garlic.

4. Heat a frying pan and pour in a small amount of olive oil. Pour chopped parsley and garlic into it. Fry briefly over medium heat so that the oil absorbs the aroma of the greens.

5. Then pour in half a glass of dry white wine and add frozen seafood. Set the heat to low and cover with a lid. Steam for 5 minutes, periodically turning them over to the other side.

6. After this, add king prawns and mix. Simmer for another 5 minutes, then remove from heat.

7. Remove the seafood, place it in a sieve, and drain the juice into a separate container.

8. Place a clean frying pan on the fire, add olive oil and fry the onion in it until soft (about 4 minutes).

9. Pour in a partial glass of white wine, add tomato cubes, a little hot red pepper and simmer for 4 minutes.

10. Place raw rice grains into the mixture and pour in the juice in which the seafood was stewed. Set the heat to low and, stirring constantly with a spatula, cook for 15 minutes. There is no need to cover with a lid. At the same time, as soon as you see that the liquid has been absorbed and there is little of it, pour in two full ladles of vegetable broth.

11. After 15 minutes, add seafood, a piece of butter to the rice, and salt to taste (about 1.5 tsp). Stir everything well.

Source -

Keep on fire for a couple more minutes, then turn off. The mass will still be a little liquid, but when hot it will reach the desired state.

Sardinian risotto with seafood

On this island, shellfish for risotto are steamed and only fresh tomatoes are used, without using tomato sauces or tomato pastes, which gives the dish a natural taste.

The layout is for 6 people.

Ingredients:

3 kilograms of fresh shellfish
Prepared meat from two lobster tails
1 kilogram shrimp, peeled and fried in olive oil and garlic
500 grams of fresh mussels
3 cloves garlic
Medium bulb
1/4 cup olive oil
3 tablespoons white grape vinegar
Juice of half a lemon
2 liters of fish broth
900 grams arborio rice
75 grams butter
4 tablespoons fresh tomato puree
Pepper, salt - to taste.

Preparation:

Heat olive oil in a saucepan, add chopped garlic and washed shellfish, remove from heat and shake the contents well. Add vinegar and wait until the clams open. Those that have not opened their shells are thrown away. The muscles of the mollusks are taken from the opened ones.

Prepare the mussels by steaming them - the shellfish should open. They cook for three minutes. Those that don't open are thrown away. The shrimp are also steamed for a couple of minutes.

Place tomato puree in a saucepan with broth and bring to a boil.

Risotto is prepared from rice according to the classic recipe outlined in the introduction, using prepared broth and vinegar instead of wine.

The meat of lobster, shrimp, clams and mussels is cut into small cubes and a third is added to the almost finished risotto along with lemon juice. Heat, stirring vigorously, for a couple of minutes and remove from heat. Add butter, mix and place on plates, laying seafood on top of rice and sprinkling with chopped parsley.

Ingredients:

Arborio rice (round) - 350 gr.
water / chicken broth - 1.2 l
olive oil - 3-4 tbsp.
onion - 1 pc.
carrots - 1 pc.
garlic - 1 clove
white wine – 150 ml
seafood - 500 gr.
fresh mushrooms (champignons) - 200 gr.
salt, ground white pepper, grated Parmesan, basil leaves - to taste
olive oil

Preparation:

Heat a tablespoon of olive oil in a deep frying pan, add seafood and fry for 3 minutes.
Chop the mushrooms coarsely, add to the seafood, mix and simmer for 3-4 minutes. Add salt to taste.
Peel the onions and carrots, cut into small cubes. Crush the garlic clove with the flat side of the knife, pressing firmly on the handle. Heat olive oil in a frying pan until a characteristic smell appears. Place the onion and carrots in the pan and fry lightly, stirring frequently, for about 1 minute. Then add the crushed garlic clove. Fry the garlic for a minute, then remove from the pan.
Pour dry rice into the onions and carrots and mix well so that the oil gets onto each grain. Heat the rice, stirring constantly, until it slightly changes color. Pour in the wine, heat, continuing to stir, until the alcohol evaporates.
Then pour in 1-2 ladles of hot water (or chicken broth if you are using broth) and immediately add the seafood. Water must be poured in parts, because... Depending on the rice, you will need more or less liquid. The next portion of broth should be poured in when the previous portion has already been absorbed. The rice must be stirred so that it heats evenly and all the grains are at the same level of doneness. The total time, counting from the moment of laying the onion, should not exceed 20-25 minutes.
2 minutes before the end of cooking, add seafood with mushrooms, season with salt, white pepper and stir. Remove from heat, leave for 2 minutes, sprinkle hot rice with fresh basil and cheese if desired.

Cooking features and tricks:

As we have already said, it is very important to choose the right rice. You need one that is saturated and even oversaturated with starch

Starch will make your risotto sticky, which is what makes it so special. Next - seafood. As you know, they are very easy to make rubber. Therefore, do not cook them for more than four minutes. Four minutes is the deadline. Some cook them for two minutes, while others cook them for just 60 seconds. Spices are an important point. What to add to our risotto to make you feel like a real Italian? Marjoram, thyme, cayenne pepper, white pepper and lemon pepper are seafood's best friends. Garlic is always added, but do it to taste. Broth or water (possibly wine) must be added in parts. Only when the previous portion has already been absorbed. This is how the risotto is brought to readiness. Making seafood risotto is not difficult and, on the contrary, an enjoyable process. You will be able to enjoy all the flavors and looks from the beginning to the very end of cooking, and then enjoy the beautiful result.

Bon appetit and delicious risotto!

Seafood risotto Milanese style

A characteristic feature of this risotto is the use of saffron, which gives not only flavor, but also a beautiful saffron color to the rice.

Ingredients:

One and a half liters of chicken broth
2 tablespoons olive oil
One onion
100 grams of leek
2 cloves garlic
100 grams pancetta, cut into small cubes
600 grams arborio rice or carnaroli rice
200 grams of large mussels
200 grams of small boiled shrimp
100 grams of squid meat
Saffron thread
¾ glass dry white wine
Juice from half a lemon
50 grams of parmesan
75 grams butter
30 grams basil leaves
Salt - to taste.

Preparation:

Pour 100 ml of saffron thread. hot water.

Heat a risotto pan over a fire, pour in the oil, heat it, add finely chopped onion and garlic, pancetta cubes and cook until the onion is translucent. Add rice and saffron water and continue cooking as described in the basic recipe in the introduction.

Heat the seafood in a non-stick frying pan and quickly fry it.

Add seafood, lemon juice, finely chopped basil to the finished risotto, stir, sprinkle with finely grated Parmesan and serve.

Seafood risotto in creamy sauce

This dish has a special taste - a creamy aroma with a hint of the sea.

Cooking time – 1 hour

Cooking time – half an hour

KBJU per 100g of finished dish:

kcal – 210.8;
proteins – 7.2;
fats – 9.8;
carbohydrates – 11.7

Number of servings – 4

Ingredients:

Rice - 200 g
Seafood cocktail – 200 g
Fish broth - 400 ml
Dry white wine – 100 ml
Butter - 20 g
Olive - 1 tbsp.
Cream - 100 ml
Parmesan – 30 g
Onion - 1 pc.
Greens - to taste.

Preparation:

Fry finely chopped onion in olive oil with added butter.
Add rice and fry until translucent.
Pour in the wine and evaporate slowly.
Gradually add broth, stirring.
Place the seafood cocktail into boiling water and remove them after a couple of minutes.
When almost ready, add seafood to the risotto.
Pour in the cream, stir.
Grate the Parmesan, sprinkle it over the risotto, placed on plates, and sprinkle with herbs.

Boston Easy Seafood Risotto

This dish is prepared simply and quickly, but retains all the taste characteristics of the classic version, perfect for a light dinner.

Ingredients:

500 milliliters fish broth
Tablespoon olive oil
1 leek
Garlic clove
250 grams arborio rice
500 grams of mixed seafood
40 grams chopped parsley leaves
50 grams of parmesan
Salt - to taste

Preparation:

Prepare classic Risotto Bianco as described in the instructions.

Boil the seafood separately, leave the shrimp tails whole, and chop the shellfish and octopus very finely and add them to the risotto just before the end of cooking. Mix. Sprinkle with Parmesan and serve.

How to cook “Risotto with seafood cocktail”

Finely chop the onion and sauté in olive oil for 2-3 minutes. Then add the washed rice and cook for another 2-3 minutes.

Pour white wine into the pan. Stirring, simmer the whole thing until the wine has completely evaporated.

When the wine is added, add saffron and stir. Now add fish broth to the rice, one ladle at a time (approx. 200 ml). When the first ladle of broth has almost completely evaporated, add the second, after the second - the third, etc. until the broth runs out.

After about 15 minutes, the rice will be almost ready. Taste it and add salt to taste if necessary.

Add a seafood cocktail to the rice (if your cocktail is frozen, you first need to defrost it at room temperature). Stir and cook over medium heat for about 5 more minutes. Ready!