http://lovethatbite.com

Home
fish & seafood
Seafood risotto

Start Reading Mode

min

0 0

Share
1,102 Views
Like 32

Ingredients

Adjust Servings:

	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

Seafood risotto

Cuisine:

Italy

This creamy seafood risotto makes you deserve a standing ovation from your beloved one.

40 mins
Serves 2
Medium

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

Directions

Seafood risotto

If you are looking for some elegant dish for beloved one, you must try this seafood risotto recipe! It is one of Italian favorite recipe across the world. It may takes some time to cook but it’s really worth. The mascarpone cheese gives an extra creaminess and the combination of the lemon juice always good together with the seafood.

For this recipe, you can use fresh seafood or even mix frozen seafood from the supermarket.

(Visited 1,102 times, 1 visits today)

Steps

1 Done	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.
2 Done	Add the remaining olive oil, onion, celery, carrots and sugar into a pan. Stir and cook for about 5 minutes until the sugar caramelizes.
3 Done	Add the arborio rice and the seafood. Pour the white wine and cook until almost completely absorbed.
4 Done	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.
5 Done	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.