Risotto with seafood - 7 step by step recipes

Risotto is a classic of Italian cuisine, the main ingredients are specialty rice, seafood or poultry and broth. The dish has a creamy delicate taste and all the ingredients are melted in the mouth due to a rather long simmering, first in dry white wine, and then in a rich broth.

Risotto with seafood in a creamy sauce

Incredibly delicate creamy shrimp and mozzarella risotto flavored with Provencal herbs - this is a small window to Italy right in your kitchen. The dish is prepared very simply, and the result is beyond praise!

Cooking time - 40 minutes

Cooking time - 25 minutes

Portions – 2-3.

• 
  Peel the onion, cut it into "feathers" and send it to an oven preheated to 200 degrees for 10 minutes. Cool and chop the finished onion.
• 
  Finely chop the basil and dill, rinse the shrimp and remove the intestinal wreath, slightly cutting the shell.
• 
  In a skillet or in a frying pan, heat the vegetable oil and "scald" the rice (pre-washed) on maximum heat for 2-3 minutes.
• 
  Pour 200 milliliters of hot water into lightly fried Arborio and simmer for about 10-12 minutes, stirring occasionally with a wooden spatula.
• 
  Pour the cream into the semi-cooked rice and add the chopped onion - simmer almost until cooked (the outside of the rice should be completely cooked, and the inside is slightly hard).
• 
  Add mozzarella grated on a fine grater, chopped herbs and a little butter for flavor and continue cooking for a few more minutes until the cheese melts.
• 
  Add boiled or fried shrimp. Mix thoroughly again and serve, garnish with herbs, fresh cucumber or zucchini. Bon Appetit!

Homemade Italian shrimp risotto

A classic recipe of Italian cuisine - Arborio rice, juicy shrimps and herbs of Provence - this is what absolutely everyone can cook at home. Surprise yourself and your loved ones with a delicate seafood dish!

Cooking time - 1 h. 15 min.

Cooking time - 35 minutes

Portions – 4.

Ingredients:

• Rice "Arborio" - 250 gr.
• Shrimp - 600 gr.
• Onions - 1 pc.
• Garlic - 2 teeth
• White wine - 50 ml.
• Parmesan - 50 gr.
• Dill - 2-3 branches.
• Parsley - 2-3 branches.
• Basil (fresh) - 3-4 branches.
• Olive oil to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. In a saucepan, bring 1.5 liters of water to a boil, salt and boil the shrimps for 2-3 minutes (if they are thawed, if frozen, then 2-3 minutes longer) - we need broth.
2. Take out the shrimps, cool and peel. Finely chop a few cloves of garlic and send it to seafood, add a few tablespoons of olive oil, mix and leave to marinate for 15-20 minutes.
3. Free the onion from the husk, chop finely, fry until transparent in olive oil.
4. Add washed rice to the onion and continue to fry for another 3-4 minutes.
5. Pour 50 milliliters of white wine here and completely evaporate - the aroma will remain.
6. Then, in stages, we begin to introduce the broth from under the shrimp: immediately pour in 100 milliliters, as soon as all the moisture has evaporated, add more. We continue to add the broth for 18-20 minutes.
7. When the base of our risotto is almost ready, add finely chopped greens and pickled shrimps, do not forget to salt to taste and cook for about 3-5 minutes more.
8. Remove the pan from the heat, add the grated Parmesan and stir until smooth.
9. Transfer to plates, decorate with basil leaves and serve. Bon Appetit!

How to make a delicious squid risotto?

An excellent alternative to the classic risotto recipe is the PP option, which you can eat without remorse and not worry about extra pounds. A hearty dish of vegetables and seafood - tasty and healthy.

Cooking time - 55 minutes

Cooking time - 30 minutes.

Portions – 4.

Ingredients:

• Rice - 150 gr.
• Squid - 100 gr.
• Bulgarian pepper - 50 gr.
• Broccoli - 100 gr.
• Curry - 1/3 tsp
• Olive oil - 4 tablespoons
• Salt - 2 tsp

Cooking process:

1. To begin with, we will prepare all the necessary ingredients: we put everything on the table, since vegetables retain their beneficial properties better if they are not heat-treated immediately after the refrigerator.
2. Cut the peeled squid into rings and cook in salted water for literally 2 minutes. It is important not to overcook, because the shellfish will become like rubber. After cooking, we do not pour out the broth, it will still be useful to us.
3. Finely chop the bell pepper and broccoli and fry in olive oil for 2-3 minutes over high heat.
4. Add rice to vegetables and fry for a few more minutes.
5. Pour squid broth into rice and simmer until tender, do not forget to salt to taste.
6. Rice is ready in about 25-30 minutes - add curry and squid, which can be cut into smaller pieces if desired.
7. We continue to cook our risotto for about 10 minutes more, and serve. Bon Appetit!

Step-by-step recipe for making risotto with mussels

The classic version of the preparation of Italian risotto with the addition of such seafood as mussels. The taste is delicate, with hints of Provencal spices and an aftertaste of hard, aged Parmesan.

Cooking time - 40 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Mussels - 300 gr.
• Rice - 200 gr.
• Chicken broth - 500 ml.
• Dry white wine - 150 ml.
• Onions - 1 pc.
• Parmesan - 70 gr.
• Garlic - 2-3 teeth.
• Provencal herbs - 1 tsp
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel one onion and chop finely. We also peel a few cloves of garlic and press down with the "edge" of the knife.
2. In a saucepan, heat a few tablespoons of vegetable oil and fry the garlic cloves for 30-40 seconds.
3. Remove the garlic and fry the finely chopped onion in the same oil for 2-4 minutes until transparent.
4. Add pre-washed rice to the sautéed onions and fry, stirring constantly for about 5-6 minutes.
5. Pour 150 milliliters of white wine into a saucepan and evaporate the alcohol over high heat for 3 minutes. Then pour in 1 ladle of broth and steam the rice in it.
6. Sprinkle the risotto base with Provencal herbs and, as it evaporates, add the chicken broth until the rice is cooked.
7. Rub the parmesan on a fine grater and put most of it in a saucepan (leave a small handful for serving). At the same time, add salt and pepper to your liking. After a few minutes, the cheese will melt - add the mussels and cook them for about 5 minutes over medium heat, stirring constantly.
8. Remove from heat, put in a dish and decorate with Parmesan with sprigs of fresh herbs.

Risotto with seafood and wine at home

An excellent option for a hot dish for a festive table or just family gatherings. Arborio rice goes well with seafood like shrimp, mussels, squid and octopus, but you can use any shellfish you have. The dish goes well with dry white wine and semi-sweet sparkling wine.

Cooking time - 50 minutes

Cooking time - 30 minutes.

Portions – 4.

Ingredients:

• Shallots - 1 pc.
• Butter - 110 gr.
• Garlic - 1-2 teeth.
• Rice "Arborio" - 350 gr.
• White wine - 100 ml.
• Fish broth - 1 l.
• Red chili pepper - ½ pc.
• Sea cocktail - 300 gr.
• Mussels - 300 gr.
• Wine "Marsala" - 50 ml.
• Parsley - ¼ bunch.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We "free" the garlic and onion from the husk and chop finely (the pieces should be smaller than the grains of rice).
2. Heat the butter in a saucepan or deep roasting pan and sauté the onion with garlic over low heat for several minutes, stirring constantly.
3. Next, add rice and fry until the grains are translucent, as a rule, it takes no more than 2 minutes.
4. Then pour in 1/3 of the salted fish broth and simmer for about 4-6 minutes on minimum flame.
5. Cut the red chili into thin rings and add to the saucepan.
6. As the moisture evaporates, add the broth and add the seafood, mix and cook for about 15-20 minutes.
7. When the rice is ready, add Marsala wine, simmer for 2-3 minutes, add chopped parsley and remove from heat.
8. Serve in a common deep dish, decorate with fresh herbs and sprinkle with black pepper to taste. Bon Appetit!

Risotto with seafood in tomato sauce

Pasta, pizza and, of course, risotto - all these are classics of Italian cuisine, which has already become an integral part of the food and our people. Today I propose an option for preparing a not quite ordinary risotto, namely with the addition of tomato sauce.

Cooking time - 1 tsp

Cooking time - 30 minutes.

Portions – 6.

Ingredients:

• Rice "Arborio" - 200 gr.
• Mussels - 250 gr.
• Tomatoes in their own juice - 300 ml.
• Onions (white or shallots) - 1 pc.
• Garlic - 2-3 teeth.
• Olive oil - 4 tablespoons
• Fennel - 2 pinches
• Dried basil - 1 pinch.
• Fish broth - 2 tbsp.
• Dry white wine - 100 ml.
• Parmesan - 30-40 gr.
• Sea salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Pour the tomatoes in their own juice into a container of a suitable size, add spices: fennel, basil and ground black pepper - interrupt until smooth using an immersion blender.
2. Cut the onion into small pieces, and simply press down the garlic with the "edge" of the knife, so that it better gives off its pleasant aroma.
3. Pour olive oil into a saucepan and fry the garlic for about a minute and remove immediately. In the same oil, brown the onion and add the rice, heat it for about 3-4 minutes, then pour in the white wine and evaporate the alcohol for 8-10 minutes, stirring constantly.
4. Pour the fried ingredients with ½ part of the tomato sauce and one ladle of fish broth, simmer for 10 minutes and add the sauce as the liquid evaporates.
5. When Arborio is soft on the outside and firm in the middle, add the pre-washed mussels and cook for another 10 minutes. Next, turn off the heat, cover with a lid and leave to infuse for about 10-15 minutes.
6. Serve the finished dish and decorate with grated parmesan and sprigs of fresh herbs (basil and rosemary are great). Bon Appetit!

A simple and delicious recipe for seafood risotto in a slow cooker

A very simple option for preparing risotto in a slow cooker with the addition of sea mollusks - they give the dish a very interesting taste, and the unique aroma is formed from notes of dry white wine and a mixture of herbs collected in the fields and forests of the Italian provinces.

Cooking time - 55 minutes.

Cooking time - 30 min.

Servings - 5-7.

Ingredients:

• Rice - 200 gr.
• Water - 3 tbsp.
• Onions - 1 pc.
• Garlic - 2-3 teeth.
• Seafood - 250 gr.
• White wine - 100 ml.
• Vegetable oil - 3 tablespoons
• Green onions to taste.
• Sea salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel and finely chop one medium-sized onion, simultaneously heat the oil in a multicooker bowl and fry the prepared ingredient.
2. Chop the garlic by hand (using a crusher is not recommended) and add to the onion, cook for about 2 minutes.
3. Add the washed rice to the bowl, stir and fry for 5-7 minutes.
4. Add 100 milliliters of white wine (preferably dry) and, with constant stirring, evaporate all the liquid.
5. Pour boiling water over the sea cocktail and leave for 10-15 minutes, as a result we get fish broth, which is useful in preparing Italian risotto.
6. When all the wine has evaporated, pour in ½ of the broth and continue to simmer.
7. After that, pour in the second half of the broth, add seafood, salt, pepper and turn on the "Pilaf" mode, and set 30 minutes on the timer.
8. After half an hour, the aromatic dish is ready. Serve hot, garnished with herbs. Bon Appetit!