Seafood Risotto
Ingredients
- 320 gWhite rice (Arborio or Carnaroli type)
- 12 pcShrimp (peeled)
- 500 gMytilus edulis (cleaned)
- 300 gLoligo vulgaris (in rings)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 150 mlDry white wine
- 50 gUnsalted butter (cold, cubed)
- 3 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.2 LFish stock (kept warm)
Method
Creamy, pearly rice grains bound with fresh butter and the briny juices of shellfish. Squid and shrimp are quickly seared to remain firm, while white wine provides the essential acidity to balance the richness.
- 1
Clean the mussels. Cut the squid into even rings. Peel the shrimp, leaving the tails on. In a pan with a drizzle of olive oil, sear the shrimp and squid for 2 minutes over high heat. They should be opaque but still tender. Set aside.
- 2
Finely dice the onion and mince the garlic. In a heavy-bottomed pan, sweat the onion in olive oil without browning. It should become translucent and soft.
- 3
Add the white rice to the onions. Stir constantly for 2 minutes until the edges of the grains are translucent and well-coated in oil. Deglaze with white wine and reduce until completely evaporated.
- 4
Add the fish stock ladle by ladle. Wait until the rice has absorbed all the liquid before adding more. Stir regularly to release the starch; this creates the creaminess. Takes about 18 minutes.
- 5
When the rice is cooked but still slightly firm at the center (al dente), fold in the seafood and mussels. Turn off the heat. Mount with cold butter cubes and chopped flat parsley. The risotto should be 'all'onda', waving when the pan is shaken.
Frequently asked questions
How do you get this dish right?
- Never rinse the rice; you would lose the starch needed for the creamy texture.
- The stock must be kept simmering throughout to avoid stopping the rice's cooking process.
- The butter for finishing must be very cold to create a perfect emulsion with the remaining stock.
How long does this dish keep?
Risotto does not store well; it loses its creaminess as it cools. Consume immediately.
