Risotto alla Pescatora

🛒 Ingredients

• Arborio Rice 80 g · 280 kcal
• Mixed Seafood (shrimp, mussels, squid, clams) 100 g · 100 kcal
• Fish Broth 250 g · 25 kcal
• Dry White Wine 37 g · 30 kcal
• Olive Oil 9 g · 81 kcal
• Shallot (or small onion) 20 g · 8 kcal
• Garlic clove 3 g · 4 kcal
• Fresh Parsley 3 g · 1 kcal
• Unsalted Butter 7 g · 50 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide pan over medium heat. Sauté finely chopped shallot until translucent, then add minced garlic and cook for another minute until fragrant.
2. Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly, until the grains become slightly translucent around the edges.
3. Pour in the dry white wine and stir until it has completely evaporated, scraping any browned bits from the bottom of the pan.
4. Begin adding the warm fish broth, one ladleful at a time, stirring continuously. Wait for each addition to be almost fully absorbed by the rice before adding the next, continuing for about 15-18 minutes.
5. Once the rice is nearly al dente, add the mixed seafood to the risotto. Cook for another 3-5 minutes, or until the seafood is just cooked through and the rice is perfectly creamy.
6. Remove from heat, stir in the unsalted butter and chopped fresh parsley. Serve immediately, garnished with extra parsley if desired.