Mixed Seafood Risotto

Mixed Seafood Risotto Recipe - Traditional Italian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Mixed Seafood Risotto is a delicious and creamy dish that combines the flavors of fresh seafood with the rich and creamy texture of risotto. This dish is perfect for a special occasion or a cozy night in.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in Northern Italy, where rice was a staple crop. Seafood risotto, in particular, is a popular variation that showcases the fresh flavors of the sea.

Ingredients

2 cups chopped onions
2 cloves garlic, minced
0.5 tsp crushed red pepper
1 tbsp olive oil
1 cup uncooked U.S. arborio or medium-grain rice
0.33 cup dry white wine
2 cups fish stock, divided
3 cups water
2 cups diced fresh seafood (clams, shrimp, lobster, crab meat, whitefish, or mussels)
1 cup crushed Italian plum tomatoes with juice
1 tsp italian herb seasoning
0.33 cup chopped fresh parsley

How to prepare

In a large skillet, cook onions and garlic with pepper in oil over medium-high heat.
Add rice and stir for 2 to 3 minutes.
Pour in the wine and stir until absorbed.
Stir in 1 cup of stock.
Continue cooking, uncovered, stirring frequently, until the broth is absorbed.
Keep stirring and gradually add the remaining 1 cup of stock and water, allowing each to be absorbed before adding more, until the rice is tender and the mixture has a creamy consistency.
This process will take approximately 25 to 30 minutes.
Add the seafood, tomatoes, and Italian seasoning; cook for 5 minutes, stirring constantly.
Be careful not to overcook the seafood.
Sprinkle with parsley before serving.

Variations

Add diced vegetables such as bell peppers or peas for added texture and flavor.
Use different types of seafood such as shrimp or scallops for a different twist.

Cooking Tips & Tricks

Be sure to use a high-quality fish stock for the best flavor.

- Stir the risotto constantly to ensure a creamy consistency.

- Add the seafood towards the end of cooking to prevent it from becoming tough.

- Garnish with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve the Mixed Seafood Risotto with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Risotto requires constant stirring to release the starch from the rice and create a creamy texture.

- Be sure to cook the seafood just until it is opaque and cooked through.

Ingredient Substitutions

You can use chicken or vegetable stock instead of fish stock for a different flavor profile.

- Substitute the seafood with chicken or mushrooms for a vegetarian option.

Make Ahead Tips

You can prepare the risotto ahead of time and reheat it gently on the stove with a splash of stock.

Presentation Ideas

Serve the Mixed Seafood Risotto in individual bowls garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently on the stove with a splash of stock to maintain the creamy texture.

Nutrition Information

Calories per serving

Calories: 300

Carbohydrates

Carbohydrates: 45g

Fats

Total Fat: 5g

Saturated Fat: 1g

Proteins

Protein: 12g

Vitamins and minerals

Calcium: 50mg

Iron: 2mg

Vitamin C: 10mg

Alergens

Contains: Shellfish

Summary

This Mixed Seafood Risotto is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious choice.

Summary

Mixed Seafood Risotto is a delicious and comforting dish that is perfect for a special occasion or a cozy night in. With a creamy texture and a burst of fresh seafood flavor, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was many years ago, when I was just a young girl living in a small coastal village in Italy. My grandmother, Nonna Maria, was a wonderful cook who had a passion for creating delicious meals using the freshest ingredients from the sea.

One summer day, Nonna Maria took me on a trip to the local fish market. The air was filled with the briny scent of the ocean, and the stalls were overflowing with an array of fresh seafood. As we walked through the market, Nonna Maria greeted the fishermen with warm smiles and lively chatter, asking them about their catch of the day.

It was then that Nonna Maria spotted a beautiful selection of fresh seafood - plump shrimp, tender squid, and succulent mussels. She knew immediately that she wanted to create a dish that showcased the flavors of the sea. With a sparkle in her eye, she turned to me and said, "Let's make mixed seafood risotto, a dish that will transport us to the shores of the Mediterranean."

We gathered the ingredients we needed and headed back to Nonna Maria's cozy kitchen. She taught me how to clean and prepare the seafood, showing me the proper techniques for deveining shrimp and cleaning squid. As we worked side by side, the kitchen was filled with the sounds of laughter and the aromas of garlic, onions, and white wine simmering on the stove.

Nonna Maria began by sautéing the garlic and onions in olive oil until they were fragrant and golden. She added Arborio rice to the pan, stirring it gently to coat each grain with the flavorful mixture. Next, she poured in a splash of white wine, allowing it to simmer and absorb into the rice.

As the rice cooked, Nonna Maria added ladlefuls of hot seafood broth, stirring the mixture continuously to release the starches and create a creamy texture. She added the mixed seafood to the pot, watching as the shrimp turned pink, the squid curled, and the mussels opened to reveal their tender flesh.

The risotto was almost ready, but Nonna Maria had one final touch to add - a generous handful of freshly grated Parmesan cheese and a sprinkle of chopped parsley. She served the risotto in bowls, each spoonful bursting with the flavors of the sea.

As we sat down to enjoy our meal, Nonna Maria told me stories of her own childhood by the sea, of the fishermen who brought in their daily catch, and of the simple joy of sharing a meal with loved ones. It was a meal that I would never forget, a moment of connection and love that would stay with me for a lifetime.

Since that day, mixed seafood risotto has become a staple in my own kitchen. I have shared the recipe with friends and family, passing down the tradition of creating delicious meals from the bounty of the sea. Every time I make this dish, I am reminded of that happy memory with Nonna Maria, of the sights and sounds of the fish market, and of the simple pleasure of cooking with love and passion. And for that, I am eternally grateful.