A creamy and flavorful risotto packed with a variety of seafood. Perfect for a special dinner or a delightful family meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 300 g Arborio rice
- 0.5 tsp black pepper
- 2 tbsp butter
- 125 ml dry white wine
- 1 l fish stock
- 2 cloves garlic
- 1 tsp lemon zest
- 400 g mixed seafood
- 2 tbsp olive oil
- 1 onion
- 50 g parmesan cheese
- 2 tbsp parsley
- 1 tsp salt
Directions
Step 1
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.
Step 2
Add the minced garlic and cook for another minute.
Step 3
Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated with oil.
Step 4
Pour in the white wine and let it simmer until it has mostly evaporated.
Step 5
Start adding the fish stock, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more stock.
Step 6
When the rice is almost cooked, add the mixed seafood and cook until the seafood is fully cooked.
Step 7
Stir in the lemon zest, chopped parsley, butter, and grated Parmesan cheese. Season with salt and black pepper to taste.
Step 8
Remove from heat and let the risotto rest for a few minutes before serving.