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Exotic Italian Seafood Risotto

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup Arborio rice
  • 2 tablespoons Olive oil
  • 1 Medium onion, chopped
  • 2 Garlic cloves, minced
  • 1/2 cup Dry white wine
  • 4 cups Clam juice
  • 1 pound Mixed seafood (shrimp, scallops, calamari)
  • 1 pinch Saffron threads
  • 2 tablespoons Fresh parsley, chopped
  • 2 tablespoons Unsalted butter
  • 1/2 cup Parmesan cheese grated
  • to taste Salt and pepper

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
  2. Add the Arborio rice to the pan, toast for 2 minutes, stirring constantly.
  3. Add the white wine to the pan, stir until wine is absorbed by the rice.
  4. Add 1 cup of clam juice to the pan, stirring frequently until absorbed. Repeat with remaining clam juice, adding one cup at a time.
  5. When the risotto is creamy and almost done, add the mixed seafood, saffron threads, salt and pepper. Cook until seafood is opaque and cooked through.
  6. Remove from heat, stir in chopped parsley, butter and Parmesan cheese. Adjust salt and pepper if necessary.
  7. Serve the Exotic Italian Seafood Risotto immediately, garnish with extra parsley and Parmesan if desired.