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Seafood Risotto

Recipes 22 October, 2019

Italian cuisine is so rich in choices that it would be easy to create our weekly meal plan using only Italian recipes, and who wouldn’t love that? But one Italian recipe that you should definitely try, is this Seafood Risotto, which has a unique flavor that will delight you.

This Seafood Risotto is the perfect marriage of flavors and textures, as it blends some of the sea’s delicacies with the creamy texture of parmesan cheese, butter, and Arborio rice; also known as risotto rice. Sounds delicious, right? 

Although we love making risotto using Arborio rice, you can also use carnaroli or any other rice you have at home. No matter which one you choose, this recipe will be a smash hit.

Seafood Risotto

Preheat the Rena Signature 3.5 L, then add the olive oil, chopped onions, and garlic. Mix well and cook until the onion is translucent, then add the rice and mix again.

Add the white wine and 3 cups of fish stock and cook for 15 minutes. Keep adding fish stock as the rice absorbs it. Next, add the raw clams, cooked mussels, scallops, washed and peeled shrimp and chopped tomatoes. Gently mix the ingredients together. 

Seafood Risotto

Cooking the mussels is very simple; just clean them very well, discarding any with broken shells. Place the mussels in a utensil, add ½ cup of wine and cook over medium heat for a few minutes until the mussels open. Discard the ones that do not open. Easy, right?

Finally, add the chopped parsley, butter, and grated parmesan cheese. Cook for 2 minutes more, and then turn off the heat. For a creamier texture, add more fish stock if necessary. Ready! Call everyone to the table and enjoy this delicious risotto with your family.

Seafood Risotto

Servings

4

servings
Prep time

35

minutes
Cooking time

30

minutes

Ingredients

  • 1 tablespoon olive oil

  • 1 onlion, chopped

  • 1 clove garlic, chopped

  • 1 ½ cups Arborio rice (risotto rice)

  • ½ cup white wine

  • 4 cups fish stock 

  • 10 clams

  • ½ cup mussels (shelled and previously cooked)

  • ½ cup chopped scallops

  • ½ cup diced shrimp

  • 3 tomatoes, chopped

  • 1 tablespoon chopped parsley 

  • 2 tablespoons butter 

  • ½ cup grated parmesan cheese

Directions

  • Preheat the Rena Signature 3.5 L, then add the olive oil, chopped onions, and garlic. Mix well and cook until the onion is translucent, then add the rice and mix again.
  • Add the white wine and 3 cups of fish stock and cook for 15 minutes. Keep adding fish stock as the rice absorbs it. Next, add the raw clams, cooked mussels, scallops, washed and peeled shrimp and chopped tomatoes.
  • Cooking the mussels is very simple; just clean them very well, discarding any with broken shells. Place the mussels in a utensil, add ½ cup of wine and cook over medium heat for a few minutes until the mussels open. Discard the ones that do not open.
  • Finally, add the chopped parsley, butter, and grated parmesan cheese. Cook for 2 minutes more, and then turn off the heat. For a creamier texture, add more fish stock if necessary. Ready!

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