Savor the flavors of the sea with this delicious Italian recipe, Pescatorial Paradise Risotto, which honors the abundance of the sea. A veritable seafood lover's heaven is created when a variety of fresh seafood, such as shrimp, mussels, clams, and calamari, are combined with this flavorful risotto. With a hint of saffron and aromatic herbs, every creamy spoonful is a symphony of tastes, creating an exceptional dining experience.
Pescatorial Paradise Risotto
Rated 5.0 stars by 1 users
Category
Italian
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
450
Author:
Angie M.
Savor the flavors of the sea with this delicious Italian recipe, Pescatorial Paradise Risotto, which honors the abundance of the sea. A veritable seafood lover's heaven is created when a variety of fresh seafood, such as shrimp, mussels, clams, and calamari, are combined with this flavorful risotto. With a hint of saffron and aromatic herbs, every creamy spoonful is a symphony of tastes, creating an exceptional dining experience.
Ingredients
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1 cup of Arborio rice
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1/2 lb mixed seafood (shrimp, mussels, clams, calamari), cleaned and prepared
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4 cups seafood or vegetable broth
1/2 cup dry white wine
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1/4 cup olive oil
1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 cup chopped tomatoes (fresh or canned)
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2 tablespoons chopped parsley
Salt and pepper to taste
Pinch of saffron threads (optional)
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Grated Parmesan cheese for serving (optional)
Directions
In a saucepan, heat the seafood or vegetable broth and keep it warm over low heat.
In a separate large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.
Add the Arborio rice to the skillet and toast it lightly, stirring constantly, for about 2 minutes.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
While the risotto is cooking, in a separate skillet, heat a little olive oil over medium heat. Add the mixed seafood and sauté until cooked through, about 3-4 minutes. Set aside.
When the risotto is almost done, stir in the chopped tomatoes, cooked seafood, chopped parsley, and saffron threads (if using). Season with salt and pepper to taste.
Remove the risotto from heat and let it rest for a minute. Serve hot, garnished with additional chopped parsley and grated Parmesan cheese if desired.