Seafood Risotto
Ingredients:
1 cup arborio rice
1 tbsp olive oil
1/2 lb shrimp, peeled and deveined
1/2 lb squid rings
1/2 lb scallops
4 cups seafood broth (or chicken broth)
1/2 cup dry white wine (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tbsp butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional)
Instructions:
Prepare the Broth:
In a saucepan, warm the seafood broth over low heat to keep it hot.
Sauté the Aromatics:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 2-3 minutes.
Cook the Risotto:
Add the arborio rice to the pan and cook for 1-2 minutes, stirring frequently to lightly toast the rice.
Pour in the dry white wine (if using) and let it cook for 1-2 minutes until mostly absorbed.
Begin adding the warm seafood broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue until the rice is creamy and tender, which should take about 18-20 minutes.
Cook the Seafood:
While the risotto is cooking, in a separate pan, heat a bit of olive oil over medium-high heat. Add the shrimp, squid rings, and scallops. Season with salt and pepper and cook for 2-3 minutes, until the shrimp turn pink, the squid is tender, and the scallops are golden-brown. Set aside.
Finish the Risotto:
Once the rice is fully cooked and creamy, stir in the butter and Parmesan cheese for extra richness.
Gently fold in the cooked seafood, making sure everything is well combined.
Serve:
Spoon the risotto into serving plates and garnish with freshly chopped parsley.
For an extra touch, serve with a wedge of lemon for a burst of freshness.
Enjoy:
This creamy seafood risotto, rich in flavor and brimming with tender seafood, makes for a luxurious and satisfying meal.