Seafood risotto: recipes with photos. Seafood risotto recipes Seafood risotto

Seafood risotto is a fairly popular dish that can be made from a wide variety of sea creatures. Just choose them to your taste and enjoy a hearty, tasty and healthy meal.

Required Products:

herbs and spices to taste;
fish broth - a glass;
0.1 kg of rice, boiled until half cooked;
0.4 kg of various seafood;
dry white wine – a third of a glass;
olive oil – 2 large spoons;
20 grams of tomato sauce.

Cooking process:

Pour oil into a well-heated frying pan, add all the seafood, add herbs and lightly fry until a beautiful color is formed.
Add rice there and keep for several minutes, turning the heat to low.
Pour in the wine and continue heating the food until it has completely evaporated.
Then add broth and tomato sauce.

Cook for about 10 minutes more until the rice is softened.

If you prefer fluffy rice, use long grain varieties. Those who prefer rice porridge will like the round varieties.

Delicate dish with cream

Risotto with seafood in creamy sauce turns out unusually tender. This is one of the best combinations.

Required Products:

0.3 kg of various seafood to your taste;
0.1 liters of cream;
a couple of tablespoons of vegetable oil;
0.1 liters of white wine;
one small onion;
liter of broth (preferably fish);
0.2 kg rice;
block of cheese 100 grams;
two garlic cloves;
mix of peppers or other spices.

Cooking algorithm:

Heat the oil in a frying pan, add finely chopped garlic and onion, and cook until golden brown.
Pour the rice in there and don’t turn down the heat. While frying the cereal, add wine and wait for it to evaporate.
After this, little by little we begin to pour in the broth. As soon as the first portion is absorbed, add the next portion and so on until the rice is soft.
About 10 minutes before removing the dish from the stove, pour in the seafood, add the selected seasonings, add cream, grated cheese and mix.

Cooking in a slow cooker

Seafood risotto in a slow cooker is another way to get a real Italian dish, but a little faster than on the stove.

Required Products:

350 grams of rice;
selected spice composition;
0.3 kg of seafood;
onions – 2 pieces;
half a glass of white unsweetened wine;
three glasses of fish broth or water;
vegetable oil for frying.

Cooking process:

Set the “Frying” mode, place the oil and chopped onion in the bowl, which we bring to a beautiful color.
Pour the rice into the bowl and let it sit for another five minutes, after which we change the program to “Stewing.”
Add wine, spices and wait until the alcohol has completely evaporated.
Fill the contents with the selected liquid, change the mode again, but this time to “Rice” and leave it.

To speed up the process, fry seafood in a frying pan. Add them to the rice 8 minutes before it is ready. Don't want to get your pan dirty? Then just fry the seafood in the slow cooker first and set it aside while you cook the rice.

With the addition of mushrooms from Yulia Vysotskaya

Required Products:

half a teaspoon of salt;
5 cloves of garlic;
150 grams of butter;
0.75 kg of mushrooms;
4 tablespoons olive oil;
one onion;
0.3 kg of seafood;
0.3 kg rice;
0.2 kg of hard cheese;
herbs, spices to taste;
0.75 liters of chicken broth.

Cooking process:

Wash the mushrooms, chop and fry in olive oil. Add half the specified amount of garlic to them, which must first be chopped.
Keep everything on the fire for about two minutes, season with spices and heat for another couple of minutes.
In another frying pan, heat some of the butter, combine with pre-chopped onions and bring the latter to transparency.
Then we put the garlic that is left and fill it with rice. We begin to cover the contents with the heated broth. During the process, it should be completely absorbed by the rice.
Separately, lightly fry the seafood and add it to the cereal.
Grind the cheese, chop the herbs, add to the dish and keep on the fire for a couple more minutes.

Risotto with seafood and vegetables

Required Products:

120 grams of rice;
0.3 kg of seafood;
2 tablespoons olive oil;
spices to taste;
0.5 liters of broth;
any vegetable mixture.

Cooking process:

Place the vegetable mixture in a frying pan with olive oil and fry for a few minutes.
Add the rice here, pour in the broth in portions and cook until it has completely evaporated and the rice becomes soft.
Add seafood, season with spices, keep on fire for a couple more minutes.

Traditional Italian dish recipe

Required Products:

0.2 kg of seafood;
50 grams of cheese;
0.5 liters of broth;
0.2 kg rice;
small onion;
a spoonful of butter and two spoons of olive oil;
dry white wine – 50 milliliters;
spices to taste;
garlic clove;
20 milliliters of lemon juice.

Cooking process:

Heat butter and olive oil in a frying pan, add chopped garlic and seafood. Fry for about five minutes.
We do the same with the onions, but in a different frying pan. It should turn golden.
Add rice to it and fry for five minutes, constantly stirring the ingredients. Pour in the wine and wait for it to evaporate.
Pour in some of the broth and start cooking the rice until done. When the broth is completely absorbed by the cereal, you need to add the next portion.

About 4-6 minutes before the end of the process, mix the rice with seafood, and when serving, sprinkle the still hot dish with grated cheese.

Pearl barley with seafood

Is it difficult to imagine risotto with other grains? Try it! The result will definitely pleasantly surprise you!

spices to your taste;
0.2 kg pearl barley;
one onion;
white wine – 0.1 liters;
seafood – 0.2 kg;
50 grams of cheese;
spoon of olive oil;
garlic – 2 cloves;
2 liters of broth.

Cooking process:

Combine chopped garlic and onion and fry in oil. Add half of the specified wine, bring to a boil and add the cereal. Keep covered for about five minutes.
Pour in the broth in parts, continuing to cook the cereal, and then add the grated cheese and season with spices.
When the cereal has almost completely absorbed all the liquid, combine it with the fried seafood and pour in the remaining wine. Let it sit for about 10 minutes before serving.

Cooking with green beans

Required Products:

a glass of rice;
0.2 kg green beans;
three tablespoons of olive oil;
30 grams of cheese;
bulb;
0.2 kg of seafood;
six cups of water or broth.

Cooking process:

Lightly fry the onion in olive oil, add rice to it and after a few minutes start pouring hot broth or water, a cup at a time. A new portion is added to the dish only after the previous one has been absorbed.
All that remains is to add fried seafood, chopped beans and season with spices.

Serve the dish sprinkled with grated cheese.

Risotto with cuttlefish ink

Required Products:

two cuttlefish;
0.35 kg rice;
seasonings to taste;
dry white wine – 0.150 liters;
2 tablespoons olive oil;
liter of broth;
8 grams of ink;
bulb.

Cooking process:

We keep the chopped onion in the frying pan for some time, bringing it to a golden brown color. Add washed, peeled and chopped cuttlefish. Simmer until it becomes milky in color.
In another frying pan, fry the rice for a few minutes, pour in the wine and evaporate it. Then add some of the broth. When it is absorbed by the rice, add the rest.
Combine rice with ink and cuttlefish, simmer covered over medium heat for about 20 minutes.

Do you like rice? You'll probably love it right away as soon as you hear that our article will be about Yes, often it's shrimp, but believe me, there will be a little more of everything.

Risotto comes with mushrooms, duck, fish, pumpkin, raisins, and avocado. Of course, with meat, vegetables, mussels and other products. But today we will prepare four different recipes so that everyone can choose something to suit their taste. This will be a classic, a classic in a slow cooker, in a creamy sauce and one very simple recipe for beginners.

General rules for preparing delicious risotto:

You don't have to sweat too much to make delicious risotto. The important thing here is to choose the right products and perform the right processes in the right order.
In order for rice to turn out correctly, you need to take it with a high starch content. In appearance you can identify it by its color. This rice will be snow-white. If the grains have little starch, they will be more transparent.
Risotto is very similar to paella, the only difference is that risotto is made sticky, while paella should be crumbly (and, of course, the countries of origin differ). This is where the choice of rice is important. After all, starch and only starch makes rice crumbly. It is very important.
It is important to add broth/water/wine only as the previous portion evaporates, otherwise you may turn your dish into soup.
The rest is just moments. The two above points are the most important in preparing risotto, and in our case also with seafood.

Seafood risotto

Ingredients:

onion - 1 pc.
dry white wine - 80 ml
langoustine/tiger shrimp – 1 piece
Arborio rice - 70 g
sea cocktail - 1 piece
white pepper - 1 pinch
parsley - 1 bunch
fresh mussels - 5 pcs
cayenne pepper - 1 pinch
fish broth - 180 ml
olive oil – 45 ml
garlic - 1 piece

A simple recipe with a spicy and zesty twist. There are no complex or inaccessible products, no complicated recipes. You'll love making this dish, but you'll love tasting it even more!

How to cook:

Peel the onion and cut off the roots, wash the head and then cut into small cubes;
Rinse the parsley, finely chop the green part without branches;
Peel the garlic and crush it with a knife so that it cracks in several places, since we will only need it for the smell;
Heat two-thirds of the oil in a frying pan until fragrant;
Then reduce the heat and add the onion to the oil, fry it for one minute until golden brown;
Add crushed garlic and add dry rice;
Stir the mixture, stirring constantly until the rice changes color; stirring until the rice changes color
Next add parsley and add wine;
Heat the mixture, stir until the wine evaporates;
Place the shrimp or langoustine in the pan and while he/she is heating, boil the broth;
Pour hot broth into the heated product, add mussels and cocktail;
Add broth one ladle at a time. Each time, add a new one only after the old one has evaporated, and so on until the dish is ready;
The rice must be stirred periodically; add wine
Add white pepper, a little salt to taste;
At the end of cooking, add cayenne pepper;
Now remove the shrimp or langoustine, mussels and garlic so as not to break anything;
Add the remaining butter and stir the risotto well and vigorously with a spatula; and stir vigorously with a spatula
Place the finished dish in a container, garnish with seafood that you pulled out in advance.
Advice: under no circumstances should you rinse the rice, otherwise the starch that is so valued in risotto will be washed out.

Seafood risotto in a slow cooker

This recipe is even simpler than the previous one. The recipe is not so rich, but the tomatoes make the dish richer and juicier. Try this version of risotto in your kitchen.

Ingredients:

tomatoes 1 piece
rice 280 g
dry white wine 120 ml
onion 70 g
1 clove garlic
olive oil 20 ml
seafood cocktail 770 g
chicken broth 280 ml
oil drain 30 g

How to cook:

Peel the garlic and cut off the dry root, chop it finely;
Wash the tomato, remove the green part and chop the aromatic fruit;
Place butter in a slow cooker and melt it;
Next add rice and onion;
Simmer the food for about twenty minutes, stirring to heat the rice grains evenly;
Halfway through the process, pour in twenty milliliters of wine, stir for about two minutes and remove the onion;
Remove the onion, add spices and mix the whole mass;
Close the lid of the machine and simmer for about eight minutes;
After the time has passed, put everything on a dish and pour olive oil into the slow cooker;
Heat the oil for five minutes and then add the seafood;
After five minutes, pour in the remaining wine, add garlic, all the spices again and mix;
Simmer for another five minutes, constantly stirring the dish;
Finally, combine the risotto with seafood and sprinkle with tomato cubes on top.
Tip: marjoram and thyme are the best spices.

Tender risotto with seafood in creamy sauce

A rich, aromatic, moderately creamy dish will captivate you with its appearance, and then its aroma and taste. It is indescribably delicious, incredibly aromatic and divine!

Ingredients:

olive oil 140 ml
seafood 520 g
parmesan 220 g
garlic 1 clove
Abrorio rice 180 g
oil drain 60 g
dill 1 bunch
broth 950 ml
onion 1 piece

How to cook:

Peel the garlic, cut off the dry root and crush it with the handle of a knife;
Peel the onion, cut off the roots and wash it, then finely chop;
Rinse the dill and chop with a sharp knife;
Grind Parmesan with a zest grater;
Heat a frying pan with olive oil;
Bring the onion to transparency and add dry rice;
When the rice also becomes transparent, pour in a little broth;
Add the broth gradually as the rice absorbs it until it is done;
Stir the mixture periodically so that it cooks evenly throughout;
When the rice begins to swell a little, its readiness is close and you can already add seafood;
At this time you should have the last ladle of broth left. It must be added to cook the seafood and to bring the rice to its final readiness;
Add spices, butter and Parmesan to the finished risotto.
Tip: you need to put risotto on warm plates or dishes, otherwise it will immediately stick due to the combination of different temperatures.

Simple seafood risotto

The simplest recipe we can offer you. The ingredients here are simple, the cooking is quick, and the end result is a delicious, aromatic and satisfying dish. We will try?

Ingredients:

olive oil 30 ml
seafood 230 g
parmesan 30 g
rice 1 cup
basil 1 branch
onion 1 piece
pickled gherkins 4 pcs

How to cook:

Thaw and rinse seafood in advance. If they are fresh or you have a cocktail, they also need to be washed;
Boil water in a saucepan, add seafood and cook for a minute in boiling salted water;
After a minute, drain the seafood into a colander and rinse it with running water to stop the cooking process;
Peel the onion, cut off the roots and wash it, then chop finely with a sharp knife;
Heat a frying pan with olive oil, add the onion and fry it until soft and golden;
Add dry rice and fry it for about two minutes, constantly stirring the mass;
Add half a glass of water, or better yet broth, and simmer until evaporated;
Add spices to the rice to taste and add liquid again. Repeat the procedure until the rice is completely cooked;
When the rice is almost ready, add the cucumbers, but they need to be finely chopped in advance;
Add seafood two minutes before the end of the rice, so that both parts have time to cook;
Remove only the leaves from the basil and chop them finely;
Grate Parmesan and combine it with basil in a blender;
Sprinkle the resulting powder over the risotto and serve.
Tip: Parmesan can be replaced with any hard cheese.

Seafood risotto

We will need:

For rice:

Arborio risotto rice - 1 cup;
Dry white wine - 1 glass;
Garlic - 2 cloves;
Onion - 0.5 pcs;
Butter - 1 tbsp. spoon;
Grated Parmesan (can be replaced with any hard cheese) - 50 g;
Chicken broth, olive oil, ground black pepper, salt - at your discretion.

For the sauce:

Seafood cocktail - 400 g;
Onions - 1/4 pcs;
Dry white wine - 1/4 cup;
Olive oil for frying.

Let's prepare it like this:

Cut the onion into small cubes and crush the garlic with the flat side of a knife, fry everything together in olive oil, then remove the garlic.
Add rice to the onion and fry until every grain of rice is soaked in oil. After this, pour in the wine and, stirring constantly, simmer until the wine has evaporated.
Then, little by little, remembering to stir, add the chicken broth, and then cook the rice until it is completely cooked.
Prepare the sauce for our seafood risotto:
Cut the rice into small cubes and fry it in olive oil. Add the seafood cocktail, pour in the wine and simmer over low heat until done.
Serve with rice, sprinkled with grated cheese.

Seafood risotto

Ingredients:

Arborio rice (round) - 350 gr.
water / chicken broth - 1.2 l
olive oil - 3-4 tbsp.
onion - 1 pc.
carrots - 1 pc.
garlic - 1 clove
white wine – 150 ml
seafood - 500 gr.
fresh mushrooms (champignons) - 200 gr.
salt, ground white pepper, grated Parmesan, basil leaves - to taste
olive oil

Preparation:

Heat a tablespoon of olive oil in a deep frying pan, add seafood and fry for 3 minutes.
Chop the mushrooms coarsely, add to the seafood, mix and simmer for 3-4 minutes. Add salt to taste.
Peel the onions and carrots, cut into small cubes. Crush the garlic clove with the flat side of the knife, pressing firmly on the handle. Heat olive oil in a frying pan until a characteristic smell appears. Place the onion and carrots in the pan and fry lightly, stirring frequently, for about 1 minute. Then add the crushed garlic clove. Fry the garlic for a minute, then remove from the pan.
Pour dry rice into the onions and carrots and mix well so that the oil gets onto each grain. Heat the rice, stirring constantly, until it slightly changes color. Pour in the wine, heat, continuing to stir, until the alcohol evaporates.
Then pour in 1-2 ladles of hot water (or chicken broth if you are using broth) and immediately add the seafood. Water must be poured in parts, because... Depending on the rice, you will need more or less liquid. The next portion of broth should be poured in when the previous portion has already been absorbed. The rice must be stirred so that it heats evenly and all the grains are at the same level of doneness. The total time, counting from the moment of laying the onion, should not exceed 20-25 minutes.
2 minutes before the end of cooking, add seafood with mushrooms, season with salt, white pepper and stir. Remove from heat, leave for 2 minutes, sprinkle hot rice with fresh basil and cheese if desired.

Cooking features and tricks:

As we have already said, it is very important to choose the right rice. You need one that is saturated and even oversaturated with starch. Starch will make your risotto sticky, which is what makes it so special.
Next - seafood. As you know, they are very easy to make rubber. Therefore, do not cook them for more than four minutes. Four minutes is the deadline. Some cook them for two minutes, while others cook them for just 60 seconds.
Spices are an important point. What to add to our risotto to make you feel like a real Italian? Marjoram, thyme, cayenne pepper, white pepper and lemon pepper are seafood's best friends. Garlic is always added, but do it to taste.
Broth or water (possibly wine) must be added in parts. Only when the previous portion has already been absorbed. This is how the risotto is brought to readiness.
Making risotto with seafood is not difficult and, on the contrary, an enjoyable process. You will be able to enjoy all the flavors and looks from the beginning to the very end of cooking, and then enjoy the beautiful result.

Bon appetit and delicious risotto!

How cook risotto with seafood and, recipe with photo.

Continuing the topic classic risotto And risotto with porcini mushrooms we'll cook seafood risotto.Due to the sanctions, Gorgonzola disappeared from the shelves, but even without this cheese, the end result completely satisfies us. Our seafood will be a frozen cocktail of mussels, octopus, scallops and shrimp. The rest of the ingredients are not difficult to buy. We definitely buy rice for risotto. Any foreign brand will do or works well risotto from arborio rice from Mistral. All the subtleties of preparing risotto are described in previous recipes. But we will all stop early on some.

We will need:

Rice for risotto 400-500 gr.
Parmesan cheese 200 gr.
Butter 120 gr.
Garlic 6-7 cloves.
Onion 1 pc.
Olive oil. 50 ml.
Dry white wine 100 ml.
Seafood 500 gr.
Chicken broth 1 liter.

We don’t skimp on wine; bad wine will give a bad aftertaste.

Frozen seafood should melt naturally, drain the water and rinse the seafood under running cold water. We wait until the remaining water drains.

Heat the olive oil in a frying pan and fry the seafood over high heat for 5-7 minutes, stirring constantly.

Place the fried seafood on a plate and set aside.

Melt half the butter in a deep frying pan or saucepan.

This is for scale. Cooking trout soup .

Finely chop the onion and crush the garlic with the flat side of the knife.

Quickly fry the garlic in hot oil.

And just crush it with a spatula so that it imparts its aroma to the oil. Remove the fried garlic.

Now it’s the onion’s turn, fry the onion until golden brown.

Rice went with the onions. Fry the rice with the onion for about 5 minutes, stirring constantly. Heat the chicken broth until almost boiling.

Pour white wine into the risotto, stirring until the wine evaporates, then begin to add hot broth in small portions, adding more as the rice begins to absorb it.

Little by little the rice will begin to acquire a mushy texture.

Grate Parmesan on a fine grater.

Sprinkle two-thirds of the grated cheese into the risotto.

Next we add the remaining butter.

Now it's time for seafood.

Mix everything, let stand for a couple of minutes and serve.

Serve the risotto by placing it in small bowls and turning the bowl over onto a plate to create a small cake.

We eat hot seafood risotto.

Risotto is a rice dish that is prepared from roasted grains and then stewing them in water or broth. The dish appeared in Italy in the 16th century and, according to legend, under very funny circumstances. A city dweller, while making rice soup, left the stove for a while, and when he returned, he saw that the water in the saucepan had evaporated, and the cereal had turned into a tender puree. This is how risotto was invented.

Seafood risotto - basic rules

Risotto is an easy-to-prepare dish, but it is made in compliance with certain requirements:

Take medium-grain rice, such as Arborio, Carnaroli, Vialone Nano, or grains in a box with the inscription - for risotto.
Once you start cooking, watch the process without leaving the kitchen, because the cereal may burn.
Add salt sparingly, as over-salting removes the creamy flavor of the food.
Do not wash the cereal before frying - it will scatter and become a messy mess.

Spring risotto with seafood

First, let's master an easy recipe that contains few ingredients, and the rice is steamed in water.

You will need:

Shrimp – 0.5 kg
Rice – 400 g
Butter and sunflower oil – 50 ml each
One onion
Dry light wine – 3/4 cup
Green peas - one can
Salt, pepper, parsley - to taste
Water – 1.5 liters

Progress:

Boil water in a saucepan, cover it with a lid and reduce the gas. Let the liquid simmer until the end of cooking. In a frying pan, brown the peeled shrimp using butter. Salt, pepper and transfer to a salad bowl.

In the same frying pan, gild the onion in vegetable oil. Place rice in it and fry until opaque.

Pour in the alcohol and, when the wine has evaporated, add half a glass of boiling water to the mixture. Cook, stirring, until the rice has completely absorbed the liquid.

Cook by adding water in the above portion at a time. After about half an hour, the water will be used up and the cereal will become soft. Add peas and shrimp to the rice mixture. Warm up for three minutes, add parsley and set the table.

Creamy risotto with seafood

An interesting version of the dish, in which, along with seafood, cream and hard cheese are taken.

Ingredients:

Rice – one and a half glasses
Squid – three carcasses
Boiled shrimp – 300 g
Mussels – 0.6 kg
White wine – 200 ml
Cream – 100 ml
Fish broth – 800 ml
Water – 300 ml
Cheese – 200 g
Carrots, onions, celery - one each

Preparation:

Boil the mussels and as soon as the shells open, the product is ready. Remove the cooled clams from the shells and place the meat in a bowl.
In a high frying pan, fry the chopped vegetables (2-3 minutes). There is also rice, wine, squid cut into rings.
After the wine has evaporated, pour a glass of hot broth into the concoction and cook, stirring the cereal grounds.
Continue cooking, adding more broth until it is completely used up, then add mussels and shrimp to the rice. Season the brew with cheese, cream and simmer for three minutes. Place the finished dish on plates, garnish with basil sprigs and serve with garlic sauce.

Make risotto - a delicious, creamy texture that's quick to make and even quicker to eat.

Learning how to cook seafood risotto is not a difficult task. The main thing is to understand the essence of the dish. The secret of taste is that the rice is soaked in other ingredients and becomes creamy, but quite hard. At the same time, it does not turn into porridge, but remains grain by grain. Therefore, it is important not only to find out the correct recipe, but also to follow the technology during preparation. For example, you won’t be able to go far from the stove, since you will have to continuously stir the dish.

The choice of rice also needs to be approached responsibly. For real Italian risotto, starchy varieties of grain are used. These are Arborio, Nano, Baldo, Padano, Carnarolli. Here you need to rely on Italians who know a lot about preparing delicious dishes. Finding Arborio is not a problem; several large Italian producers have been importing it to our country for a long time. If you don’t find it, feel free to replace it with our Krasnodar one, with round grains, it is also more pleasant in price.

How to cook real seafood risotto

Proper risotto requires a special approach to preparation. To find out its real taste, learn a few rules:

Do not rinse the rice. All the starch, an important component of the dish, will be washed off from the grains.
Cook the rice until al dente, that is, almost cooked, but with some stretch.
Take any seafood. You can purchase cocktails from us in various combinations and ratios. The Italians themselves whip up a shrimp dish. If they want to pamper themselves, they add squid, mussels, lobsters, and sea cockerels. They do not shy away from refined additives. For example, the famous black risotto uses cuttlefish ink.
Water and wine are added in small portions so that the grains have time to soak well.

Attention! It is advisable that the total volume of seafood exceeds the amount of dry rice by 2 times.

Helpful tip: Italian cuisine is regional, so each province has its own special risotto recipes. This fact tells us that we should not be afraid to experiment. Departing from the generally accepted canons of classic cooking, add different types of cheese. Replace dry wine with champagne, and use olive oil instead of butter.

Shrimp risotto - classic step-by-step recipe

The easiest recipe to cook at home with shrimp. It doesn’t require a lot of money, it’s easy and quick to prepare.

Take:

Shallot.
Olive oil – 3 tablespoons.
Arborio rice – 200 gr.
Shrimp – 12 pcs.
Dry wine, white – 100 ml.
Broth - 300 ml.
Butter – 15 gr.
Green peas – 50 gr.
Parmesan – 50 gr.
Pepper, salt.
Garlic - a couple of cloves.
Parsley, garlic for broth (optional).

The classic recipe does not strictly indicate which broth to cook risotto with. They take vegetable, chicken, cooked from shrimp. Choose the option that suits you. Find out how to properly cook chicken broth on another page of the site by following the link.

If you want to make it with seafood, then proceed as follows:

Clean the shrimp by cutting along the back and making sure to remove the black vein.
Reserve a couple of whole shrimp for the broth. But more often, the broth is made from the shells and heads left after cleaning.

I had ready-made chicken broth, which made the preparation easier. Repeat the step-by-step steps and your risotto will turn out just as good.

How to cook:

Heat the oil. Chop the shallots and add to the pan. Add a clove of garlic, after crushing it with a knife. If you can't find shallots, use regular onions. Stirring, fry until the cubes are transparent.

Pour in the rice, continue stirring, the cereal should absorb the oil.

After a couple of minutes, pour in the wine. Make the fire high. Stir until all the alcohol has evaporated.

Then start adding broth. Pour in small doses, remembering to use a spatula. When the broth has evaporated, add the next one.

Taste the rice when about half of the broth is gone. It will be slightly undercooked. At this stage, salt the dish and season with pepper. Add peas. In the classic version there are no peas, you can exclude them, but with them the dish will turn out very tasty.

Stirring, simmer for a few minutes. Add butter. Use the spatula again to mix the contents. The oil should dissolve. Then add Parmesan.

Continue adding liquid and stirring. When the broth is finished, the cereal will be ready.

Place the peeled shrimp in a frying pan. Fry quickly, literally in a couple of minutes. You can add crushed garlic here - it will be tastier.

Place the risotto on a wide plate, pour over the oil remaining from frying the shrimp. Place the seafood itself beautifully on top of the risotto.

Attention! Another feature of the dish is that it is served immediately after cooking, piping hot. Do not eat cold risotto.

How to cook seafood risotto in creamy sauce

This recipe uses ingredients that make traditional Italian creamy risotto.

You will need:

Shrimp – 500 gr.
Vegetable broth - liter.
Bulb.
Rice, long grain – 2 cups.
Butter – 2 large spoons.
Garlic cloves – 4 pcs.
Dry white wine – 2 glasses.
Cream – 2 spoons.
Lemon.
Basil, seasonings to taste, cheese for garnish.

How to cook:

Peel the shrimp from the shell, place in a frying pan and fry. Fry for no more than 3 minutes until done. Then cool and cut into small pieces.
Heat oil in a frying pan, add the diced onion. Fry, stirring, until lightly golden.
Pour in the rice without ceasing to work with the spatula, wait until it absorbs the oil.
Pour in the wine. When it is completely absorbed into the cereal, start adding broth.
As in previous recipes, do not rush to pour everything in at once.
Add, stir vigorously. Let the rice soak, and then pour in the next portion.
Before serving, you can pour lemon juice over the dish and sprinkle with chopped basil. Arrange the shrimp and serve immediately.

Black risotto with cuttlefish ink – video recipe

Italians like this option for preparing rice with seafood. I haven’t tried it, but I’m sure it’s very tasty.

Tomato risotto with seafood recipe

Red risotto with tomatoes is also a classic preparation. Tomato sauce will add a slight sourness to the dish, making it sparkle with new flavor notes.

Required:

Rice groats – 400 gr.
Vegetable broth - liter.
Tomatoes – 2 pcs. (100 grams of canned tomatoes in their own juice).
Wine – 150 ml.
Seafood cocktail “Seafood” - packaging.
Large shrimps – 2-4 pcs. (depending on size).
Garlic - a couple of cloves.
Bulbs.
Butter, olive oil, pepper, bay leaf, parsley, saffron, salt.

Step-by-step preparation:

Melt the butter in a frying pan, adding 2 tablespoons of olive oil.
Add diced onion and whole garlic cloves crushed with a knife.
After a couple of minutes, add rice cereal and one bay leaf.
Stirring, cook until the rice is soaked in oil.
Take out the garlic cloves and bay leaf.
Fill the contents of the frying pan with wine. Stir while waiting for the alcohol to evaporate.
Sprinkle the dish with saffron. Add some of the broth. While stirring vigorously, wait until the liquid is absorbed. Then pour in a new dose and continue working with the spatula.
At the same time, peel the shrimp and add them to the sea cocktail. Fry together until done. Read the seafood packaging for how long to fry.
Add finely chopped tomatoes and fried seafood to the almost finished risotto.
Stir well, fry for a couple more minutes and turn off the burner.

Attention! The Italians say that the total cooking time, from adding the onions, should not exceed 25 minutes.

Recipe for risotto with mushrooms and seafood

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Rice groats, long grain – 500 gr.
Large shrimps – 10 pcs.
Bulb.
Champignons – 8 pcs.
Olive oil.
Packaging of mixed seafood – 400 gr.
Butter – 50 gr.
Garlic – 3 cloves.
Wine – 250 ml.
Basil - sprigs.
Broth - liter.

Preparation:

Fry finely chopped onion in oil. Add finely chopped mushrooms and garlic cloves divided in half. Fry for a couple of minutes.
Add the cereal and continue cooking, stirring the contents continuously.
Pour in the wine and reduce the heat to low. Simmer with constant stirring.
Separately, in a frying pan, lightly fry the seafood and shrimp in butter. If you defrost food, be sure to remove the water.
When the wine drink is absorbed, start adding broth. During frying, add salt and seasonings. At the very end, add seafood and chopped basil to the pan.

Risotto with frozen seafood - a delicious seafood cocktail recipe

Seafood risotto recipe without wine

Cereals – 300 gr.
Lemon.
Vegetable broth – 500 ml.
Cream – 100 ml.
Parmesan – 75 gr.
Sea cocktail - standard packaging.
Saffron – 1 gr.

Cooking technology:

Initially, whip the cream and place it on the refrigerator shelf for half an hour.
At the same time, melt the butter in a frying pan and start frying the cereal.
When the rice is al dente, add some of the broth. Stir, when the grains absorb a portion of liquid, add the next one.
At the same time, remove the peel from the lemon. Squeeze the juice from the fruit and finely grate the zest.
Place the seafood cocktail and zest into a bowl. Pour in lemon juice and chilled cream. Sprinkle the sauce with saffron.
Pour the sauce into the pan with the rice. Continue stirring the contents. Let simmer over low heat for 10 minutes. To serve, garnish with grated Parmesan.

Italian recipe for risotto with mussels, shrimp, sea cocktail

You will need:

Tiger shrimp – 1 pc.
Sea cocktail - packaging.
Langoustine.
Mussels, fresh – 5 pcs.
Wine – 70 ml.
Olive oil – 3 large spoons.
Bulb - half a head.
Fish broth – 150-200 ml.
Parsley - a handful.
A clove of garlic.
White pepper, cayenne pepper, salt.

Preparation:

Crush a clove of garlic with a knife and dice the onion.
Heat 2 tablespoons of olive oil and fry the vegetables. First add the onion, then the garlic.
Add rice. Heat while stirring constantly until the cereal changes color.
Add chopped parsley and wine. Heat until the wine is absorbed.
Add shrimp and langoustine. Then pour in some of the broth.
Add cocktail and mussels. Mix seafood with rice, adding broth.
When the broth is finished, try the rice. If you think it has become al dente, add salt and pepper to the dish.