Seafood Risotto

Name: Seafood Risotto
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g squid tubes; 300 g peeled king prawns; 200 g scallops; Oil; Balsamic vinegar; Oregano; Salt; Pepper; About 1 L fish stock/broth; 400 g (14 oz) risotto rice (see notes); 1 onion, finely-chopped; 2 cloves of garlic, minced; 1 glass of dry white wine; Parsley, finely chopped; 25 g (1 ounce) butter, cubed

Risotto is an Italian rice dish, most popular in the north of Italy.

40 min · serves 4

Ingredients

300 g squid tubes
300 g peeled king prawns
200 g scallops
Oil
Balsamic vinegar
Oregano
Salt
Pepper
About 1 L fish stock/broth
400 g (14 oz) risotto rice (see notes)
1 onion, finely-chopped
2 cloves of garlic, minced
1 glass of dry white wine
Parsley, finely chopped
25 g (1 ounce) butter, cubed

Steps

Cut the squids into strips or rings.
In a bowl marinade the squids, the prawns, and the scallops with some oil, balsamic vinegar, oregano, salt, and pepper. Let it marinate for half hour in the fridge while you are cooking the rice.
Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little.
In a large thick pot heat a thin layer of olive oil. Add the onion and garlic, and sweat very gently as for a soffritto.
Stir in the rice, and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine.
As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes.
Taste during the cooking to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice.
Five minutes before the end of the cooking time for the risotto, add the marinated squid, the scallops, and the prawns. Add the parsley right before tuning off the heat.
When it's done, stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste.
Let it rest for a few minutes, and then serve.

More recipes with squid, shrimp, scallops, vinegar, oregano, broth or stock, rice, onion, garlic, wine, parsley or butter

Adapted from “Seafood Risotto” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Cut the squids into strips or rings.

In a bowl marinade the squids, the prawns, and the scallops with some oil, balsamic vinegar, oregano, salt, and pepper. Let it marinate for half hour in the fridge while you are cooking the rice.

Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little.

In a large thick pot heat a thin layer of olive oil. Add the onion and garlic, and sweat very gently as for a soffritto.

Stir in the rice, and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine.

As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes.

Taste during the cooking to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice.

Five minutes before the end of the cooking time for the risotto, add the marinated squid, the scallops, and the prawns. Add the parsley right before tuning off the heat.

When it's done, stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste.

Let it rest for a few minutes, and then serve.

Adapted from “Seafood Risotto” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.