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Seafood risotto

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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:

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

  • 40 mins
  • Serves 2
  • Medium

Ingredients

Directions

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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.

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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.

Stephanie

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