Seafood Risotto

🛒 Ingredients

• Arborio rice 60 g · 210 kcal
• Mixed seafood (shrimp, calamari, mussels) 150 g · 150 kcal
• Shallot 20 g · 6 kcal
• Garlic clove 5 g · 7 kcal
• Olive oil 10 g · 90 kcal
• Dry white wine 30 g · 25 kcal
• Fish stock 250 g · 25 kcal
• Unsalted butter 10 g · 70 kcal
• Parmesan cheese 15 g · 60 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large, heavy-bottomed pan over medium heat, then sauté finely chopped shallot and minced garlic until fragrant, about 2-3 minutes.
2. Add the Arborio rice to the pan and stir constantly for about 1-2 minutes until the edges of the grains become translucent.
3. Pour in the white wine and stir until it has almost completely evaporated and absorbed by the rice.
4. Begin adding warm fish stock, one ladleful at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next.
5. Continue this process for about 15-20 minutes until the rice is creamy and al dente; it should still have a slight bite.
6. In a separate pan, quickly sear the mixed seafood in a little olive oil for 2-3 minutes until just cooked through, taking care not to overcook.
7. Remove the risotto from the heat, stir in the butter, grated Parmesan cheese, and seared seafood. Season with salt and pepper to taste.
8. Garnish with fresh chopped parsley and serve immediately.