Seafood Risotto
Seafood risotto is a delicious and easy-to-make Italian-inspired recipe. The risotto is prepared with Arborio rice, an Italian variety of short and thick grain rice very rich in starch. This peculiarity helps it absorb a lot of liquid and, thanks to it, the dish acquires that characteristic honeyed touch.
- 45 min
- 4 persons
- Difficulty Medium
Ingredients of the recipe
- 1 bag of peeled shrimp 200 g Grand Krust
- ½ kg of mussels
- 1 box of scallops 600 g
- 240 g of arborio rice
- 1 l of fish stock
- 1 onion
- 50g butter
- 100 g of parmesan cheese
- 1 glass of white wine
- Salt
- Olive oil
- Chive
Our star product
Frozen raw peeled argentine red shrimp tails 200g
Every day
Nutritional information
- Energy Kcal
- Proteins g
- Carbohydrates g
- Fats g
Step by Step of Recipe
Step 1
Open the mussels in a pot, skin them and then reserve them for later.
Step 2
Fry the onion in a saucepan with oil.
Step 3
Incorporate the prawns and rice. Once the onion begins to take color, add the peeled prawns and the rice. Stir until the rice acquires a pearl-like texture. Then, add the wine and let it evaporate.
Step 4
Slowly incorporate the broth until the rice absorbs it. Don’t stop stirring.
Step 5
Add the butter, cheese and mussels. When the rice is ready, add the butter, cheese and mussels. Add more salt if needed.
Step 6
Mark the scallops. Remove the coral part from the scallops, season them and mark them on both sides (one minute per side).
Step 7
Plate the risotto and decorate it with the scallops and chopped chives.
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