Rices

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 personas
  • Dificultad Medium
Ingredients
  • 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
You'll need to
Frozen raw peeled argentine red shrimp tails 200g
Frozen raw peeled argentine red shrimp tails 200g
Every day
Nutritional information
  • Energy Kcal
  • Proteins g
  • Carbohydrates g
  • Fats g

Step by Step

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Paso 1

Open the mussels in a pot, skin them and then reserve them for later.

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Paso 2

Fry the onion in a saucepan with oil.

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Paso 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.

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Paso 4

Slowly incorporate the broth until the rice absorbs it. Don’t stop stirring.

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Paso 5

Add the butter, cheese and mussels. When the rice is ready, add the butter, cheese and mussels. Add more salt if needed.

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Paso 6

Mark the scallops. Remove the coral part from the scallops, season them and mark them on both sides (one minute per side).

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Paso 7

Plate the risotto and decorate it with the scallops and chopped chives.

Tips Practical Advice

Parmesan is a strong cheese with salty connotations, when preparing a risotto always be careful with the salt.