Seafood Risotto
Risotto is an Italian rice dish, most popular in the north of Italy. Historically, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. This recipe is one of the many variations on the risotto base with seafood ingredients.
- Prep
- 21 min
- Cook
- 48 min
- Total
- 1 hr 9 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
Cut the squids into strips or rings.
Preparation
In a bowl marinade the squids, the prawns, and the scallops with some oil, balsamic vinegar, oregano, salt, and pepper. Let it marinate for half hour in the fridge while you are cooking the rice.
Preparation
Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little.
Preparation
In a large thick pot heat a thin layer of olive oil. Add the onion and garlic, and sweat very gently as for a soffritto.
Preparation
Stir in the rice, and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine.
Preparation
As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes.
Preparation
Taste during the cooking to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice.
Preparation
Five minutes before the end of the cooking time for the risotto, add the marinated squid, the scallops, and the prawns. Add the parsley right before tuning off the heat.
Preparation
When it's done, stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste.
Preparation
Let it rest for a few minutes, and then serve.
Notes, tips, and variations
Risotto rice is plump, medium grain rice that contains a lot of starch; Arborio, Carnaroli or Vialone Nano varieties are traditionally best.
Photo: Number55 · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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