kelolalaut.com - Risotto ai Frutti di Mare is an Italian dish that translates to "Seafood Risotto" in English. It's a flavorful and creamy risotto dish that features a variety of seafood, such as shrimp, squid, mussels, clams, and sometimes other seafood like scallops or fish. The seafood is typically cooked with Arborio rice, which is a short-grain rice known for its high starch content that creates a creamy texture when cooked.
Here's a classic recipe for Risotto ai Frutti di Mare:
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Ingredients:
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood broth (fish or shrimp stock)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup mixed seafood (shrimp, squid, mussels, clams, etc.)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Crushed red pepper flakes (optional, for some heat)
- Lemon wedges, for serving
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Instructions:
- In a pot, heat the seafood broth over medium heat. Bring it to a gentle simmer and keep it warm while you prepare the risotto.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the Arborio rice to the pan and stir to coat it with the oil. Toast the rice for about 2-3 minutes, until it becomes slightly translucent at the edges.
- Pour in the dry white wine and stir until the wine is mostly absorbed by the rice.
- Start adding the warm seafood broth, one ladleful at a time. Stir the rice continuously and allow the liquid to be absorbed before adding more. Keep the heat at medium to medium-low, maintaining a gentle simmer.
- Once the rice is about halfway cooked (after about 10 minutes), add the mixed seafood and diced tomatoes to the risotto. Continue adding broth and stirring.
- Continue adding broth and stirring until the rice is creamy and cooked to your desired level of doneness. This usually takes about 18-20 minutes in total from the first addition of broth.
- Season the risotto with salt, pepper, and a pinch of crushed red pepper flakes if desired. Taste and adjust the seasoning as needed.
- Stir in half of the chopped parsley.
- Divide the Risotto ai Frutti di Mare among serving plates. Garnish with the remaining chopped parsley.
- Serve hot with lemon wedges on the side for squeezing over the risotto.
Enjoy your homemade Risotto ai Frutti di Mare, a delightful Italian seafood dish that's rich, flavorful, and comforting!
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