Seafood Risotto Recipe

 Seafood Risotto Recipe

Ingredients

160 g rice (risotto rice)

350 g seafood (we used frozen)

1 clove of garlic

20 g butter

40 ml white wine

olive oil

parsley

lemon zest

salt

pepper

1 stock cube

1 liter water (+-)

parmesan (optional)

Preparation

First, dissolve the stock cube in a pan with boiling water.

In the meantime, partially defrost the seafood by rinsing it in cold water.

In a frying pan, brown 1 clove of garlic with the olive oil. Then add the seafood. Cook for about ten minutes over medium-high heat, stirring frequently (add a little water if necessary).

Remove the seafood from the pan and set aside. Be sure to remove the garlic clove used during cooking.

In the same pan, toast the rice for a few moments. Then deglaze with white wine and stir until the alcohol has completely evaporated.

Cook the rice by gradually adding the stock (the average cooking time is about 18 minutes, but always check the cooking time by tasting).

When it is almost cooked, about 3 minutes before turning off the heat, add the previously cooked seafood. Stir and finish cooking the risotto.

Turn off the heat, adjust the salt, add the chopped parsley, black pepper and lemon zest. Stir well.

Finally, add the butter.

The seafood risotto is ready. If you prefer, garnish with lemon zest, chopped parsley or sprinkle with parmesan.