Seafood Risotto

Updated: Jun 16

Seafood Risotto

Fresh seafood risotto. A meal that is prepared in just 35 minutes. For this recipe you will need Italian Arborio rice, fresh seafood fasolaro, vongole-clams, mussels, stock, parsley butter, lemon, and garlic. Follow the recipe.

Ingredients: simple, total time: 35 min, 2 serving

Preparation:

Thoroughly clean the shells, paying special attention to the mussels by brushing off all dirt, and then wash them well.
Place the shells in the pan, add 1 chopped clove of garlic and 1 tablespoon of chopped parsley, and stir well.
Cook for 10-12 minutes over moderate heat with the lid on.
During cooking, the shells will release their liquid and open.
Turn off the heat.
Remove the shells and place them in a deep dish.
Transfer the liquid from the pan into a small saucepan.
Rinse the rice under cold running water several times and drain thoroughly.
In the same pan, heat 2 tablespoons of olive oil, sauté 2 chopped garlic cloves for a few seconds, then add 1 cup of rice and stir for about a minute.
Add 100 ml of wine, allow the alcohol to evaporate, then pour in 150 ml of broth. Simmer over low to moderate heat for about 7–10 minutes before adding the remaining broth.
Allow the rice to absorb slightly, then add the 200 ml of liquid from the cooked clams.
Add the clams, butter, salt, and pepper to taste. Stir well, cook for about 10 minutes, then sprinkle with chopped parsley.
The rice should be cooked al dente.
Serve warm with lemon slices.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

Instead of Arborio rice, you can use Carnaroli.
Always add the broth gradually, as well as the liquid in which the mussels were cooked.
Make sure you consume portions during the day.