Vida Recetas Editorial
Seafood risotto is a version of the classic Italian risotto that incorporates the best of the sea: squid, octopus, prawns, and oysters. Originating from northern Italy, risotto is characterized by its creamy texture, achieved through constant stirring and adding broth gradually. In this recipe, the sea flavor is enhanced with a seafood broth and a touch of saffron, which gives it a golden color and an unmistakable aroma.
It is an ideal dish for special occasions or to surprise your guests with a sophisticated flavor without too much difficulty. The recipe we present is easy, perfect for those starting out in cooking with rice. The result is a creamy risotto, with the perfect cooking point and the seafood just right.
There are variations that substitute some seafood for others, such as mussels or clams, but here we use a classic combination that works perfectly. Follow the steps closely and you will get a seafood risotto worthy of a restaurant.
Prep
15 min
Cook
30 min
Servings
4
In a splash of olive oil, sauté the onion, peppers and garlic, salt and pepper. Add the squid rings, cook for about 2 minutes and then remove the rings from the pot and set aside for the end.
Add the rice, stirring so that it doesn't stick and add the wine, until it evaporates.
Now add the broth little by little with a ladle, stir and as it is consumed add more broth until the rice is almost at its cooking point. Add the peas and then the prawns and oysters.
After about 3 to 4 minutes, add the chopped octopus and the squid rings, mix everything and put the butter with the grated cheese, stir and finally add saffron powder. Cook for another 2 to 3 minutes over low heat.
And it serves immediately
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
