Seafood risotto
Course: main courses, fish & seafood, rice & noodlesCuisine: ItalyDifficulty: MediumServings
2
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesThis creamy seafood risotto makes you deserve a standing ovation from your beloved one.
Ingredients
2 Tbsp olive oil
1 clove garlic (minced)
300 g mixed seafood
1 onion
1 celery stalks
1 carrots
1 tsp sugar
1/4 cup white wine
500 ml vegetables stock
150 g arborio rice
50 g mascarpone cheese
a pinch of ground black pepper
a pinch of salt
1/2 tsp lemon zest
1 Tbsp lemon juice
a bunch of arugula salad
Steps
- Chop the onion, celery, carrot into cubes and set aside.
Heat a tablespoon olive oil in a non-stick pan over medium heat. Add the minced garlic and the seafood.
Stir and cook for about 3 minutes. Transfer the seafood in a plate and set aside.
- Add the remaining olive oil, onion, celery, carrots and sugar into a pan. Stir and cook for about 5 minutes until the sugar caramelizes.
- Add the arborio rice and the seafood.
Pour the white wine and cook until almost completely absorbed.
- Pour a ladle of stock and stir occasionally until the rice has absorbed some of the liquid. Make sure the stock has been reduced before adding your next one. Repeat this process for about 20 minutes or until the rice is fully cooked.
- Remove the risotto from the heat.
Add the mascarpone, lemon zest, lemon juice and stir until well-combined.
Season with salt and pepper to taste. Serve immediately with some arugula salad.
