🇮🇹 Risotto alla Pescatora (Seafood Risotto)
A rich and creamy risotto packed with assorted seafood flavors.
Ingredients
Arborio rice: 1 cup (200 g)
Mixed seafood (shrimp, mussels, scallops): 400 g
Fish stock: 1 L (4 cups)
Onion: 1, finely chopped
Garlic: 2 cloves, minced
White wine: 1/2 cup (120 ml)
Olive oil: 2 tbsp
Butter: 1 tbsp
Fresh parsley: 2 tbsp, chopped
Salt and pepper: to taste
Instructions
1️⃣ Heat olive oil in a pan and sauté onion and garlic until soft.
2️⃣ Add rice and stir to coat with oil.
3️⃣ Pour in white wine and cook until evaporated.
4️⃣ Gradually add fish stock, one ladle at a time, stirring constantly.
5️⃣ After 10 minutes, add seafood and cook for another 8-10 minutes.
6️⃣ Stir in butter, parsley, salt, and pepper.
7️⃣ Serve warm with a sprinkle of fresh parsley.