Seafood Risotto
A nutritious seafood dish served with rice, cooked in clam broth so the rice absorbs the rich seafood flavor.
Ingredients
Rice (washed)
200g
Shrimp
6 pieces
Red clams
6 pieces
Clams
12 pieces
Squid (cut to appropriate size)
1 piece
Cooked peas
70g
Onion (chopped)
1/2
Garlic
2 cloves
Saffron
0.2g
Cilantro
A little
Butter
30g
White wine
2 tablespoons + 1/2 cup
Clam juice
1 liter
Parmesan cheese
20g
Salt
A little
Black pepper
A little
Instructions
1
Prepare rice and onion
Wash the rice and drain in a colander, chop the onion, set aside
2
Cook rice and onion
Put the prepared onion and rice in a pot, sauté with olive oil and butter, add 1/2 cup white wine, and cook
3
Add clam juice
Wait until the white wine evaporates and the rice gives off a faint aroma, then pour in a little clam juice and cook
4
Add saffron
Soak the saffron in clam juice, add it when the rice is half-cooked, and cook until the rice is done
5
Prepare seafood
Wash the clams, shrimp, red clams, and squid, cut the squid to appropriate size
6
Cook seafood
Put olive oil, garlic, and chili in a frying pan and sauté for a while, add the cleaned seafood, pour in 2 tablespoons of white wine while stirring, and cook until done
7
Combine rice and seafood
Add the cooked seafood to the rice cooked with saffron, then cook the rice completely
8
Serve
After the risotto is fully cooked, add the peas and Parmesan cheese, stir evenly, and garnish with cilantro
