Risotto is a national Italian dish, the main component of which is round starchy rice. Additionally, mushrooms, vegetables, poultry, shrimp, mussels and other ingredients are added to it. Today, we will take a closer look at a few simple recipes for seafood risottos.
With parmesan and shallot
This tasty and fragrant dish is characterized by a relatively low calorie content. Therefore, it will allow you to make a difference in the diet of people who adhere to a diet. To prepare it, you will need:
- 200 g of rice.
- 400 g of a seafood cocktail.
- 1 liter of fresh fish stock.
- 100 ml of dry white wine.
- 100 g of parmesan.
- 3 shallots.
- The whole lime.
- 3 cloves of garlic.
- Half a chili pod.
- Salt, olive oil and herbs.
Preparing a classic risotto with seafood is quite simple. To begin with, peeled and chopped shallots are sautéed in a red-hot greased frying pan. As soon as he begins to change color, rice is poured on him and heated all together for several minutes, and then poured with white wine and wait for the alcohol to evaporate. Immediately after that, the contents of the container are supplemented with warm broth and stew a little less than half an hour. Shortly before turning off the cooker, seafood is added to the risotto, pickled in wine mixed with crushed garlic, lime juice and hot pepper, and fried in olive oil. At the final stage, all this is crushed with grated parmesan and chopped herbs.
With tomatoes
Fans of Mediterranean cuisine are advised to pay attention to another recipe for risotto with seafood. A photo of the dish itself can be found a little lower, but for now we’ll find out what is needed for its preparation. In this case, at your fingertips should be:
- 200 g squid.
- 120 g shrimp.
- 60 g of onions.
- 230 g of peeled tomatoes.
- 360 grams of Arborio rice.
- 800 ml of mushroom broth.
- 15 ml of balsamic vinegar.
- 60 g of quality butter.
- Salt, seasonings and parmesan.
Chopped onions passer in half the available melted butter. As soon as it is browned, rice is poured out to it and warm for a short time on low heat. In just a minute, balsamic vinegar and warm broth are poured into a common bowl. All this is salted, seasoned with spices and stew until cooked. Shortly before the end of the process, the risotto is supplemented with tomato puree and seafood fried in the remnants of melted butter. Before serving, sprinkle with grated Parmesan.
With string beans
This variation of the famous Mediterranean dish will surely interest lovers of vegetables, squid and mussels. To repeat this recipe for seafood risotto at home, you will need:
- 300 g of Arborio rice.
- 200 g of shrimp.
- 250 g of mussels.
- 150 g of fresh green beans.
- 100 g of parmesan.
- 150 ml of good white wine.
- 600 ml of broth.
- Clove of garlic.
- Onion head.
- Squid carcass.
- Salt, olive oil, Italian herbs and cayenne pepper.
Onions and garlic are sautéed in a hot, greased skillet, remembering to stir occasionally. After a couple of minutes, they pour rice to them and wait until it is saturated with oil. Immediately after that, it is all salted, sprinkled with spices, poured with wine and complemented with beans and seafood. At the final stage, add warm broth to the risotto and simmer it over the smallest fire for twenty-five minutes. The finished dish is seasoned with cayenne pepper and sprinkled with grated Parmesan.
With zucchini
This tasty and healthy dish is a rather interesting combination of rice, vegetables, spices and seafood. Therefore, it will not only allow you to diversify the usual diet, but also successfully fit into the holiday menu. To prepare it, you will need:
- 200 g of Arborio rice.
- Young zucchini.
- Squid tentacles - 300 g.
- Clove of garlic.
- Onion head.
- 30 ml of good white wine.
- 500 ml of broth.
- Salt, olive oil, paprika, rosemary, allspice and hot pepper.
Having figured out what products are part of this dish, you need to figure out how to cook risotto with seafood. To start, onions, garlic and rosemary are sautéed in a heated greased pan. As soon as the vegetables become transparent, rice is sprinkled on them, not forgetting to remove the fragrant grass. After a couple of minutes, the contents of the pan are supplemented with wine and wait for the complete evaporation of alcohol. After that, the future risotto is poured with broth, salted, seasoned with spices and simmer over low heat for twenty-five minutes. Shortly before the completion of the heat treatment, pieces of zucchini and fried squid tentacles are laid out in a common container.
With cream
This rich and not too high-calorie dish is ideal for a light dinner. To prepare such a risotto with seafood in a creamy sauce, you will need:
- A glass of long rice.
- 500 g of any seafood.
- 250 ml of not very fat cream.
- 500 ml of fresh vegetable broth.
- 80 ml of good white wine.
- Shallot.
- Salt, vegetable oil, herbs and a few peas of allspice.
Chopped onions passer in a heated greased pan. Once it becomes transparent, washed rice is added to it and fried all together for several minutes. Then, wine is poured into a common frying pan and wait for its evaporation. At the next stage, the future risotto is salted, seasoned with spices, supplemented with broth and simmer over low heat. After some time, seafood and cream are sent to the contents of the pan. All this is not very long warm up on the stove and sprinkled with chopped herbs.
With peas
The recipe for seafood risotto discussed below will certainly be appreciated by the happy owners of slow cookers. To play it in your own kitchen, you will need:
- 12 tbsp. l rice cereal.
- 300 g of seafood.
- 150 ml of quality white wine.
- 600 ml of broth.
- Bank of peas.
- 2 onion heads.
- Salt, allspice, any spices, butter and herbs.
Onions are fried in a multicooker bowl. As soon as it acquires a pleasant golden hue, cereal is poured into it and continue to cook. After a couple of minutes, all this is salted, sprinkled with seasonings, poured with wine and left in the “Stew” mode. As soon as the alcohol has completely evaporated, the contents of the multicooker are supplemented with broth and the “Porridge” program is activated. Shortly before the device is turned off, pre-fried seafood and peas are sent to a common tank. The finished risotto is left for another half an hour in heating mode and only then it is decorated with greens and served on the table.
With champignons
This gourmet Italian dish has a rich taste and light mushroom aroma. Therefore, it will be an excellent option for a full family dinner. To treat your native seafood risotto, you will need:
- 15 tbsp. l rice.
- 500 g of seafood.
- Clove of garlic.
- 1 liter of chicken stock.
- ½ cup white wine.
- Onion head.
- 3 large champignons.
- Salt, olive oil, parmesan, basil and allspice.
This variant of seafood risotto is prepared according to a slightly modified scheme. To start, chopped garlic is fried in a greased hot pan. After a couple of minutes, pre-boiled rice, salt and seasonings are poured out to it. All this is poured with wine, gently mixed and languished for a short time on low heat. After some time, the broth is added to the total capacity and continue to simmer on the included stove. Shortly before the completion of the heat treatment, rice fried seafood fried with onions and mushrooms. A fully prepared dish is sprinkled with grated Parmesan and decorated with basil.
With tomato sauce
Using the method described below, you can very quickly prepare a delicious risotto with seafood, which neither large nor small eaters will refuse. To do this, you will need:
- ½ cup rice cereal.
- 80 g squid.
- 6 mussels.
- Fresh octopus.
- 5 shrimp.
- 5 sea cocks.
- 3 mini cuttlefish.
- Onion head.
- Large carrot.
- Salt, olive oil, wine, flour, herbs, spices, water and tomato puree.
Washed and chopped seafood is placed in a greased heated pan and lightly fried over moderate heat. Then pre-boiled rice is added to them and the whole mixture is gently mixed. After three minutes, pour all this with a small amount of wine and completely evaporate it. Then the risotto is supplemented with a sauce made from flour, olive oil, salt, spices, onions, carrots and tomato puree, and briefly heated on the included stove. The finished dish is sprinkled with chopped herbs and served on the table.
With two kinds of rice
Using the technology discussed below, dietary risotto with seafood is obtained. To prepare it, you will need:
- 75 g steamed and wild rice.
- 500 g of seafood.
- two tomatoes.
- two cloves of garlic.
- 200 ml of good white wine.
- Onion head.
- Salt, drinking water, olive oil, fresh herbs and spices.
Both varieties of rice are sorted to get rid of spoiled grains and garbage caught in the grits, poured into a dry cast iron and heated for a short time on low heat. After a few minutes, crushed garlic and good white wine are added to the cereal. Once all the alcohol has evaporated, the rice is poured with a small amount of drinking water and boiled for twenty-five minutes. At the end of the designated time, sauteed onions, fried tomatoes, salt and seasonings are sent to a common cast iron. All this is complemented by browned seafood, languishing for a short time on the stove, gently mix and sprinkle with chopped herbs.