The best Risotto alla Pescatora recipe! 🍚🐟 Fresh, briny, and loaded with seafood—this Italian classic is a coastal delight! ✨
Ingredients:
• Arborio rice: 1 cup (200 g)
• Fish or vegetable broth: 4 cups (1 liter), warm
• Mixed seafood (e.g., shrimp, mussels, calamari): 1 lb (450 g)
• Garlic: 2 cloves, minced
• White wine: ½ cup (120 ml)
• Olive oil: 2 tbsp (30 ml)
• Parsley: 2 tbsp (10 g), chopped
Instructions:
1. Cook the seafood: Heat olive oil in a skillet. Sauté garlic until fragrant, then add the seafood. Cook until just done and set aside.
2. Prepare the broth: Keep the broth warm on low heat.
3. Sauté the garlic: In a large pot, heat olive oil and cook garlic until fragrant.
4. Toast the rice: Add the Arborio rice and stir for 2 minutes.
5. Deglaze with wine: Pour in the white wine and stir until absorbed.
6. Cook the risotto: Add the warm broth one ladle at a time, stirring continuously. Cook for 18-20 minutes.
7. Combine with seafood: Stir the cooked seafood into the risotto during the last 2 minutes of cooking.
8. Serve: Plate the risotto, garnish with parsley, and enjoy the fresh, briny flavors.