Risotto with Datterini and Seafood

Updated: Jun 16

Risotto with Datterini and Seafood

Real Italian risotto combined with tomatoes and seafood. A very delicious and light and healthy meal that is ideal for lunch and dinner. It is quick to prepare and very simple! Follow the recipe

Ingredients: simple, total time: 45 min., 4 serving

Preparation:

Before you start preparing this dish, take the package of seafood out of the freezer at least 1-2 hour before.
Rinse the rice well several times under a stream of cold water, until a clear liquid comes out. Leave the rice in a colander.
Wash and cut datterini or cherry tomatoes into halves or quarters.
Heat the olive oil over low to moderate heat.
Add the sliced tomatoes, cover the pan, simmer for about 4–5 minutes, with stirring occasionally.
Add the package of seafood, simmer for about 3–5 minutes, then add the minced garlic and stir.
As soon as the garlic starts to smell, add the wine, stir well, season with a pinch of salt and black pepper to taste.
When the alcohol has evaporated after 3 minutes, add the rice.
Mix the rice well for about 2 minutes, then add classic broth, fish broth pinch of oregano and basil. Cook for about 10–15 minutes.
When the rice has absorbed the liquid, add another 200 ml of water.
Repeat this once more at the same time interval.
The rice must not be overcooked, it must swell alla dente and not stick.
During cooking, add dry parsley, control the taste add spices as needed.
Towards the end, add about 30 ml of olive oil, stir and turn off the heat.
Serve warm immediately!

Buon appetito!

NOTE:

If you want a little more flavor from tomatoes, in addition to the datterini, I advise you to add just less 1 teaspoon of tomato paste, no more than that, because with this addition, the seafood loses its true aroma and taste! Do not use tomato concentrate!