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.
FOR 4 PEOPLE
- 1 bag of peeled shrimp 200 g Grand Krust
- ½ kg of mussels
- 1 box of scallops 600 g Grand Krust
- 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
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Gamba pelada 30/50 700 g Spectrum
You'll need to
Gamba pelada 300 g Spectrum The Mediterranean TasteStep by Step
Open the mussels in a pot, skin them and then reserve them for later.
Fry the onion in a saucepan with oil.
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.
Slowly incorporate the broth until the rice absorbs it. Don’t stop stirring.
Add the butter, cheese and mussels. When the rice is ready, add the butter, cheese and mussels. Add more salt if needed.
Mark the scallops. Remove the coral part from the scallops, season them and mark them on both sides (one minute per side).
Plate the risotto and decorate it with the scallops and chopped chives.
- Share it! :)
