True Italian seafood risotto at home

The risotto recipe is not as complicated as it might seem at first glance. You don’t necessarily have to go to a restaurant; you can prepare true Italian seafood risotto at home. All that is necessary is to know certain subtleties of production, if missed, the taste of the dish will be completely different.

Main rules:

For risotto, you need to use a special variety of rice.
The broth should be hot and should be added in portions.
The rice needs to be slightly undercooked.

Agree that even a novice cook can do it!

So, now we want to offer you a recipe for seafood risotto. It is best to eat Arborio or Carnaroli rice. Seafood is suitable frozen, in the form of a sea cocktail - a mix of shrimp, mussels, squid, etc. And be sure to add tomato, it will make the taste of your risotto especially exciting!

Ingredients:

Arborio rice – 170 g.
Sea cocktail (frozen) – 300 g.
Onions – 1 pc.
Garlic – 1-2 cloves.
Tomato – 1 pc.
Salt - to taste.
Vegetable broth – 500-700 ml.
Vegetable oil – 2 tbsp. l.
Snow-white dry wine – 50 ml.
Butter – 50 g.

Production time: 30 minutes. Number of servings: 2.

Manufacturing:

1. Thaw the seafood cocktail at room temperature. Drain all liquid from bowl.

2. Melt 20 g of butter in a small frying pan, throw in a whole clove of garlic, crushed with a knife (right in the husk), and fry for 1 minute over low heat - this is how the oil is aromatized, in other words, the garlic will give the oil all its own smell.

3. Discard the garlic. And place the seafood cocktail in the pan. Simmer for 3-4 minutes until almost all the liquid that comes out of it has evaporated. Lightly salt it. Set the pan aside.

4. Peel the onion and chop into cubes. Heat vegetable oil in a frying pan and saute the onion in it. Don't fry too much! The onion should soften, but not burn, otherwise the risotto will be bitter.

5. Add arborio rice to the pan. Continue frying everything together for a few more minutes until the rice grains have absorbed all the oil and become translucent.

Please note that rice for risotto does not need to be washed - the more starch it retains, the better, then the risotto will turn out thick and creamy.

6. Pour dry white wine into the pan. Continue cooking for another minute until all the alcohol has evaporated.

The wine must be dry! Semi-sweet and other varieties are not suitable. If there is no suitable wine, then cook without it, just skip this step.

7. Next, start pouring vegetable broth evenly - add it to the pan with rice in portions, one ladle at a time and wait until the rice grains absorb another portion and only then pour another ladle.

Please note that the broth should be hot, so place the pan with it next to the frying pan and always let it heat over low heat.

8. In general, risotto rice takes 17 minutes to cook. During this period of time, it should become creamy, but the grains of rice should not fall apart and turn into something incomprehensible, they should maintain their integrity and be al dente, in other words, a little undercooked. Take samples all the time! When the risotto is ready, add 30 g of butter to the pan, stir, cover with a lid and remove from the heat, let it sit for a few minutes and absorb the smell of the butter.

9. Heat the seafood in a frying pan and add the freshest diced tomato to it.

10. Divide the risotto into bowls, top with seafood, and sprinkle with freshly ground black pepper.

How to cook sea risotto

One of the hallmarks of Italy is seafood risotto, a traditional round rice dish with a creamy flavor. The rice is stewed in broth, which is added in portions as it boils.

Advice! It’s better to take rice with a huge starch content, it comes out crumbly and tender on the inside.”

Traditional recipe for seafood risotto in tomato sauce at home

Not the most common type of risotto, but also very tasty and easy to make at home.

When the risotto in tomato sauce is ready, divide it into portions and place shrimp on the sides. Bon appetit!

Broth (preferably vegetable) 150 ml
Rice 300 gr
Tomato paste 80 gr
Onion 1 pc.
Garlic 2 cloves
Olive oil 20 ml
Cream 150 ml
Large shrimps 16 pcs.
Snow-white or reddish dry wine 100 ml
Salt, dark pepper, herbs (marjoram, basil) to taste

Dark risotto

This type of risotto gets its name thanks to the black color of the dish, which is guaranteed by cuttlefish ink - a natural food coloring. You can make sure by looking at the photo, or prepare it at home.

Production time – 1 hour

Cooking time – 1 hour

KBJU per 100g of finished dish:

kcal – 147.4;
proteins – 9.3;
fats – 7;
carbohydrates – 11.7

Number of servings – 2

Rice - 150 g
Cuttlefish - 6 pcs.
Cuttlefish ink – 8 g
Tiger shrimps – 8 pcs.
Mussels - 5 pcs.
Mini squid – 50 g
Shrimp broth - 500 ml
Sweet pepper - 60 g
Olive oil - 1 tbsp.
Garlic – 3 cloves
Green peas - 30 g
Lemon - 1/2 pcs.

Heat the olive oil, saute the coarsely chopped garlic, add the pepper, cut into thin strips.
Place mussels and cuttlefish.
Dump out the peas and stir.
Pour in the broth. After boiling, pour in the rice and cuttlefish ink and simmer for 10 minutes.
Throw in shrimp, cut in half, squid, cook for 10 minutes.
Sprinkle the finished dish with lemon juice and serve.

Risotto with seafood and mushrooms. Step-by-step recipe from Yulia Vysotskaya

Yulia Vysotskaya is an artist of the Russian Federation (the Russian Federation is a state in Eastern Europe and Northern Asia, our Motherland) , presenter, and creator of almost all cookbooks. She has a huge number of homemade recipes from various state cuisines.

Production time – 1 hour

Cooking time – 40 minutes

KBJU per 100g of finished dish:

kcal – 145.2;
proteins – 6.7;
fats – 9.5;
carbohydrates – 8.3

Number of servings – 4

rice – 300 g
mushrooms – 750 g
seafood cocktail – 300 g
fish broth – 750 ml
hard cheese – 200 g
butter – 150 g
olive – 4 tbsp.
onion – 1 pc.
garlic – 5 cloves
salt – 1⁄2 tsp.
seasoning, herbs to taste

Wash, cut and fry the mushrooms.
Add half of the chopped garlic, simmer, pour in the seasonings, turn off after a minute.
In another frying pan, melt the butter and sauté the onion until golden brown.
Add rice and garlic.
Add fish broth evenly as it boils.
Fry seafood in a separate frying pan and add to rice.
Grate the cheese, finely chop the greens, combine with cocktail and rice. Leave on the stove for a few minutes.
Divide the risotto into portions, top with mushrooms and serve.

" Advice. You can decorate with tomatoes and herbs.”

Risotto with shrimp

Production time – 1.5 hours

Seafood risotto in creamy sauce

This dish has a special taste - a creamy smell with a taste of the sea.

Production time – 1 hour

Cooking time – half an hour

KBJU per 100g of finished dish:

kcal – 210.8;
proteins – 7.2;
fats – 9.8;
carbohydrates – 11.7

Number of servings – 4

Rice - 200 g
Seafood cocktail – 200 g
Fish broth - 400 ml
Dry snow-white wine – 100 ml
Butter - 20 g
Olive - 1 tbsp.
Cream - 100 ml
Parmesan – 30 g
Onion - 1 pc.
Greens - to taste.

Fry finely chopped onion in olive oil with added butter.
Add rice and fry until it becomes transparent.
Pour in the wine and evaporate slowly.
Pour in the broth evenly, stirring.
Place the sea cocktail into boiling water and remove them after a few minutes.
When almost ready, add seafood to the risotto.
Pour in the cream, stir.
Grate the Parmesan, sprinkle it over the risotto, placed on plates, and sprinkle with herbs.

Italian recipe from Julia Vysotskaya

A truly Italian recipe is distinguished by the presence of a huge amount of different seafood. Cooking it yourself won’t be inexpensive, but it will truly reflect the taste of Italy.

Production time – 1 hour

Cooking time – half an hour

KBJU per 100g of ready-made dish: kcal – 123.9; proteins – 4.6; fats – 6.1; carbohydrates – 12.7

Number of servings – 4

rice - 350 g
fish broth - 1 l
mussels on the wing - 300 g
sea cocktail - 300 g
butter - 110 g
snow white wine – 150 ml
Marsala wine – 50 ml
garlic - 1 clove
shallots - 1⁄2 pcs.
parsley - 1⁄4 bunch
reddish chili pepper - 0.3 pcs.
salt - to taste

You can choose seafood at your discretion, mainly in quantity and abundance.”

These could be mussels, shrimp, octopus, gurnards, etc.

Step-by-step production from Julia:

Grind the garlic and shallots to the size of rice grains.

Heat the butter, sauté the onion and garlic.
Add rice, fry until translucent.
Pour in snow-white wine, stir until evaporated.
Pour in a portion of the broth, stir, and leave to simmer.
Add crushed chili.
Dump out the seafood. Stirring, simmer over low heat for a quarter of an hour, adding broth evenly.
Add salt and pour in Marsala wine. A couple of minutes before the risotto is ready, sprinkle with chopped parsley, stir, remove from heat.

Divide into portions and serve.

Seasonings

In addition to all the ingredients, special space is given to seasonings. They are added to the broth. Everyone has their own preferences, so you can choose them according to your taste, dried or fresh. But in traditional manufacturing the following are indispensable:

parsley
Bay leaf
thyme
basil
tarragon
rosemary
savory
parsley
leek.

Also, during cooking, stalked celery, onions, green pea pods, juniper, carrots, white or dark peppercorns are added. After adding the seasonings, cook for about an hour so that it is saturated with all the aromas, if it’s chicken, more is possible. Then strain and you can start making risotto.

Seafood risotto recipe

This Italian dish is a real godsend for Russian housewives, because one type of unique rice evokes an appetite! With the help of our instructions, you can quickly and easily create a true seafood risotto with your own hands, the recipe of which will be completely within the capabilities of even a novice cook. Arm yourself with our advice, buy the right products and get ready to receive a lot of admiration and praise from your own household!

CONTENT:

Step-by-step recipe for seafood risotto at home

Please note that delicious seafood risotto at home comes out only when you are careful about the choice of products - both their properties and composition are important. It is unlikely that you will be able to create a regular Italian dish from unsuitable rice, so be sure to buy a package of Arborio or Vialone Nano in advance.

Ingredients

Rice of a suitable variety (preferably Arborio) – 80 g;
Fresh or frozen mussels – 5-6 pcs.;
Tiger shrimps – 2 pcs.;
Mixed seafood (can also be frozen) – 100 g;
Onions – 12 heads;
Garlic – 1 clove;
Fish broth – about 200-300 ml;
Fresh parsley (greens) – 0.5 bunch;
Snow-white dry wine (it is better to choose precious wine) – 80 g;
Olive oil – 3.5 tbsp;
A mixture of seasonings from various dried peppers - to taste.

How to cook risotto with seafood at home

Step 1.

First, you need to prepare a suitable fish broth. Risotto with seafood is cooked in it, and not in ordinary water, like pilaf in Russian cuisine. It is best to choose medium-fat fish and cook a rich broth from it, but do not season it with anything - during the cooking process we will already salt and pepper the rice.

The usual recipe for making seafood risotto

When you don’t have time for meticulous preparation or your family demands to immediately serve a unique dish, you can use the adapted recipe and create seafood risotto without much difficulty!

Ingredients

— Rice – 250 gr.;
— Fish broth – about 1 liter;
— Olive oil – 2 tbsp;
— Sea cocktail (any frozen or fresh seafood is suitable) – 400 g;
— Dark pepper – a pinch;
— Onion – 1 pc.;
- Salt - to taste.

Making sea risotto

For this homemade recipe, you can choose any kind of rice, the main thing is not to rinse it before cooking, so that the appropriate mixture of the dish comes out. A regular seafood risotto always has quite a bit of water and may not be dry!

The broth can be cooked in advance from any fish that is available in the house, but remember that it is not allowed to pour cool broth into the rice - the liquid will have to be heated first.

1. Peel the onion and chop it into small cubes. If you want to get the most tender taste, you can use leeks instead. Heat the frying pan over medium heat, then pour in a little olive oil and add the onion there. Stir well and wait until the vegetable becomes translucent.

2. When this happens, pour the rice into the frying pan and fry it for about 5 minutes, stirring the mass. After this, pour an incomplete glass of fish broth into the frying pan and let it completely evaporate and be absorbed into the snow-white cereal.

3. Stir the risotto a little, then add the seafood to the bowl. Let them steam on top for about a couple of minutes, then put about one glass of broth back into the frying pan.

4. We try to mix the rice carefully so as not to destroy the pieces of seafood. When there is no water left in the frying pan again, add a third cup of fish broth and keep the dish on the fire for another 5-8 minutes.

5. Turn off the heat and season the seafood risotto with salt and pepper (if desired, you can add the freshest herbs and favorite spices). Stir the finished rice for a few minutes, then put it on plates and serve.

If desired, in the seafood risotto, the recipe for which is described above, you can add a little hard cheese - this can improve the taste of the Italian pilaf, and also vary the menu if you have already prepared such a dish before.

Video recipe for making seafood risotto

How to cook sea risotto

One of the hallmarks of Italy is seafood risotto, a traditional round rice dish with a creamy flavor. The rice is stewed in broth, which is added in portions as it boils.

Advice! It’s better to take rice with a huge starch content, it comes out crumbly and tender on the inside.”

Traditional recipe for seafood risotto in tomato sauce at home

Not the most common type of risotto, but also very tasty and easy to make at home.

When the risotto in tomato sauce is ready, divide it into portions and place shrimp on the sides. Bon appetit!

Broth (preferably vegetable) 150 ml
Rice 300 gr
Tomato paste 80 gr
Onion 1 pc.
Garlic 2 cloves
Olive oil 20 ml
Cream 150 ml
Large shrimps 16 pcs.
Snow-white or reddish dry wine 100 ml
Salt, dark pepper, herbs (marjoram, basil) to taste

Dark risotto

Production time – 1 hour

Cooking time – 1 hour

KBJU per 100g of finished dish:

kcal – 147.4;
proteins – 9.3;
fats – 7;
carbohydrates – 11.7

Number of servings – 2

Rice - 150 g
Cuttlefish - 6 pcs.
Cuttlefish ink – 8 g
Tiger shrimps – 8 pcs.
Mussels - 5 pcs.
Mini squid – 50 g
Shrimp broth - 500 ml
Sweet pepper - 60 g
Olive oil - 1 tbsp.
Garlic – 3 cloves
Green peas - 30 g
Lemon - 1/2 pcs.

Heat the olive oil, saute the coarsely chopped garlic, add the pepper, cut into thin strips.
Place mussels and cuttlefish.
Dump out the peas and stir.
Pour in the broth. After boiling, pour in the rice and cuttlefish ink and simmer for 10 minutes.
Throw in shrimp, cut in half, squid, cook for 10 minutes.
Sprinkle the finished dish with lemon juice and serve.

Risotto with seafood and mushrooms. Step-by-step recipe from Yulia Vysotskaya

Production time – 1 hour

Cooking time – 40 minutes

KBJU per 100g of finished dish:

kcal – 145.2;
proteins – 6.7;
fats – 9.5;
carbohydrates – 8.3

Number of servings – 4

rice – 300 g
mushrooms – 750 g
seafood cocktail – 300 g
fish broth – 750 ml
hard cheese – 200 g
butter – 150 g
olive – 4 tbsp.
onion – 1 pc.
garlic – 5 cloves
salt – 1⁄2 tsp.
seasoning, herbs to taste

Wash, cut and fry the mushrooms.
Add half of the chopped garlic, simmer, pour in the seasonings, turn off after a minute.
In another frying pan, melt the butter and sauté the onion until golden brown.
Add rice and garlic.
Add fish broth evenly as it boils.
Fry seafood in a separate frying pan and add to rice.
Grate the cheese, finely chop the greens, combine with cocktail and rice. Leave on the stove for a few minutes.
Divide the risotto into portions, top with mushrooms and serve.

" Advice. You can decorate with tomatoes and herbs.”

Risotto with shrimp

Production time – 1.5 hours

Cooking time – 1 hour

KBJU per 100g of finished dish:

kcal – 185.1;
proteins – 7;
fats – 8.1;
carbohydrates – 13.9

Number of servings – 3

Rice—400 g
Snow-white dry wine – 200 ml
Olive oil - 2 tbsp.
Creamy – 50 g
Tiger prawns – 300 g
Parmesan – 50 g
Chicken broth - 800 ml
Heavy cream—100 ml
Onion - 1 head
Garlic - 1 clove
Salt, pepper - to taste

Fry the shrimp with garlic in olive oil, discard the garlic. It is only necessary that the shrimp be saturated with the smell.
Sauté chopped onion in a saucepan.
Add rice, cover with lid for 7 minutes.
Pour out the wine. After it evaporates, add broth in portions until done.
Pour in the cream, add butter, grated Parmesan, stir, turn off.
Divide the risotto among plates, adding the shrimp. It's time to try!

Seafood risotto in creamy sauce

This dish has a special taste - a creamy smell with a taste of the sea.

Production time – 1 hour

Cooking time – half an hour

KBJU per 100g of finished dish:

kcal – 210.8;
proteins – 7.2;
fats – 9.8;
carbohydrates – 11.7

Number of servings – 4

Rice - 200 g
Seafood cocktail – 200 g
Fish broth - 400 ml
Dry snow-white wine – 100 ml
Butter - 20 g
Olive - 1 tbsp.
Cream - 100 ml
Parmesan – 30 g
Onion - 1 pc.
Greens - to taste.

Fry finely chopped onion in olive oil with added butter.
Add rice and fry until it becomes transparent.
Pour in the wine and evaporate slowly.
Pour in the broth evenly, stirring.
Place the sea cocktail into boiling water and remove them after a few minutes.
When almost ready, add seafood to the risotto.
Pour in the cream, stir.
Grate the Parmesan, sprinkle it over the risotto, placed on plates, and sprinkle with herbs.

Italian recipe from Julia Vysotskaya

A truly Italian recipe is distinguished by the presence of a huge amount of different seafood. Cooking it yourself won’t be inexpensive, but it will truly reflect the taste of Italy.

Production time – 1 hour

Cooking time – half an hour

KBJU per 100g of ready-made dish: kcal – 123.9; proteins – 4.6; fats – 6.1; carbohydrates – 12.7

Number of servings – 4

rice - 350 g
fish broth - 1 l
mussels on the wing - 300 g
sea cocktail - 300 g
butter - 110 g
snow white wine – 150 ml
Marsala wine – 50 ml
garlic - 1 clove
shallots - 1⁄2 pcs.
parsley - 1⁄4 bunch
reddish chili pepper - 0.3 pcs.
salt - to taste

You can choose seafood at your discretion, mainly in quantity and abundance.”

These could be mussels, shrimp, octopus, gurnards, etc.

Step-by-step production from Julia:

Grind the garlic and shallots to the size of rice grains.

Heat the butter, sauté the onion and garlic.
Add rice, fry until translucent.
Pour in snow-white wine, stir until evaporated.
Pour in a portion of the broth, stir, and leave to simmer.
Add crushed chili.
Dump out the seafood. Stirring, simmer over low heat for a quarter of an hour, adding broth evenly.
Add salt and pour in Marsala wine. A couple of minutes before the risotto is ready, sprinkle with chopped parsley, stir, remove from heat.

Divide into portions and serve.

Seasonings

parsley
Bay leaf
thyme
basil
tarragon
rosemary
savory
parsley
leek.