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Seafood risotto: Italian recipes with photos

How to cook a tasty risotto, what variations exist, as well as tips from professional chefs — all this you will learn from our article about one of the best dishes of the inhabitants of Northern Italy.

Boil rice. Wash and cut squid, octopus, vongole, mussels, shrimps and cuttlefish into small cubes. Heat the pan with a deep bottom and sprinkle with olive oil. Fry foods with crumbled greens on medium heat without a lid for 2-3 minutes.

Longer fry seafood is not recommended, as will be «rubber».

Combine roasted seafood with rice and sauté for about 3 minutes.

Then add the wine and wait for it to evaporate. While stirring the rice, slowly begin to pour in the fish broth. Irrigate with tomato sauce.

When serving, lay the rice in the middle of the plate and sprinkle it with greens.

And now you will learn another recipe from the beloved and popular chef — Julia Vysotskaya.

  • 200 g round grain rice;
  • 50 g shallots;
  • 1 clove of garlic;
  • 50 g of hard cheese;
  • 650 ml of vegetable broth;
  • 15 ml of olive oil;
  • 30 g butter;
  • 7 ml of dry white wine;
  • 150 g fillet of trout or salmon;
  • bunch of dill;
  • Lemon juice;
  • Sea salt and pepper to taste.

Cooking time — 45 minutes.

Calorie content — 189 kcal / 100 gr.

First you need to cook and set aside rice. Peel and chop the onion and garlic. Heat 1 tablespoon of olive and butter in a pan. Pour onion and wait a couple of minutes, then add garlic and fry for 15 seconds. Add the finished rice and fry it over low heat. White wine pour in and add fire.

In a saucepan, boil the vegetable broth, and then pour half of it into the pan so that it is on par with the rice. Turn on a small fire and wait for the rice to be soaked with liquid. Then pour the broth, which remained, and cook the dish for 20 minutes on a not very large fire.

Separately crumble greens and grate cheese. Cut fillets of selected fish in strips of 5 mm in width. Add butter and one third of cheese, mix. Put the fish and leave on the stove for 30 seconds. When serving, sprinkle with cheese and herbs.

For three servings you will need:

  • One and a half cup of rice;
  • 5 glasses of water (it is better to replace chicken broth);
  • 4 tbsp. olive oil;
  • 1 onion;
  • 1 clove of garlic;
  • 150 ml of white wine;
  • 500 grams of seafood;
  • 200 grams of champignons;
  • Packing hard cheese (for example, Parmesan);
  • Saffron or basil leaves;
  • Salt and pepper to taste.

Cooking time — 35 minutes.

Calorie content — 118/100 gr.

Now, in detail about how to cook risotto with seafood and mushrooms. Cook rice and set it aside. Heat the pan with olive oil. Fry large-cut mushrooms for 4 minutes.

After that, pour seafood, diced into small cubes, and stew for about 2-3 minutes. Now for a while we forget about the hot and proceed to the next stage.

Heat another skillet with olive oil and lightly brown the shredded onions. Squeeze garlic into a frying pan and fry it for exactly 1 minute, and then remove. Due to this, garlic will give its flavor to the oil, but we will remove it in time, not allowing it to burn and spoil the risotto.

Add the already boiled rice and mix thoroughly. To rice acquired a beautiful shade, add steamed saffron leaves. We interfere with rice and observe how it changes color. Add the wine and mix all the ingredients until the alcohol is completely evaporated. After that, pour in 1 cup of water or broth and stir until all the liquid is completely absorbed in fig. Add the remaining water or broth and stir over medium heat.

The whole process, from the moment you started to fry the onions and before adding the broth, should take about 30 minutes. After adding the fried seafood to the rice, stir, add salt and pepper to taste.

Let the dish stand for a couple of minutes when removing it from the heat. At this time, cover it with basil and grated cheese.

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Since the slow cooker is quite common in modern kitchens, you need to know how to use it for cooking risotto.

For three servings you will need:

  • One and a half cup of rice;
  • 300 grams of sea cocktail;
  • 150 ml of dry white wine;
  • 2 onions;
  • 1 carrot;
  • 150 grams of corn (canned);
  • 150 grams of peas (canned);
  • 3 glasses of water or chicken broth;
  • Butter, salt and pepper — your choice.

Cooking time — 35 minutes.

Caloric content — 150 kcal / 100 gr.

Activate the «frying» mode on the multicooker. Fill the bowl with onions and grated carrots (rub through a large grater). Cook until rosy. Add the cooked rice and fry it for 5 minutes, stirring actively.

Activate the mode of «quenching» and pour in white wine, add spices and cook until the liquid evaporates. Pour in water or broth and turn on “rice” mode (on some devices — “porridge”).

At the same time, pour in the butter and fry seafood over medium heat. 10 minutes before cooking is complete, add roasted seafood, peas and corn to the multicooker bowl. Stir and add spices to taste. Cover with a lid and so leave for a short time.

Ingredients for four servings:

  • 200 grams of long grain rice;
  • 400 grams of sea cocktail;
  • 500 ml vegetable broth;
  • 200 ml of cream;
  • 3 heads of shallots;
  • 50 ml of white wine;
  • Greens, pepper and salt — your choice.

Cooking time — 30 minutes.

Caloric content — 291 kcal / 100 gr.

Heat the frying pan with vegetable oil. Fry chopped onion until it loses its color. Add rice and mix. Slowly pour in the white wine and then stew until it is completely evaporated. Slowly add the broth. Pour the next one when the previous one is completely absorbed. Open the cream, and rinse the seafood. Pour cream into a frying pan, add seafood, salt and pepper. Simmer for about 1 minute. Sprinkle food with herbs and carry on the table.

All processes have their own subtleties and features, as well as cooking. To pamper your family and friends with the most delicious risotto, you need to know some little things that will give the dish an unforgettable taste.

  1. Professional risotto chefs choose only certain varieties of rice. This is due to the fact that rice varieties containing a sufficient amount of starch, such as arborio, padano, Maratelli, carnaroli and baldo, give a creamy effect to the dish;
  2. All food products should warm up evenly and fill with broth. Therefore, the broth must be injected fresh;
  3. Rice should be fried in olive and butter until the rice is transparent;
  4. It is very important to pour the broth gradually;
  5. It is necessary to cook the dish on medium heat, since on a large fire the rice will melt and become sticky, and on a small fire it will be drained;
  6. It is necessary to mix all ingredients periodically, but not constantly;
  7. The rice must be cooked to the consistency of al-dente, in other words, so that it is slightly solid from the inside;
  8. To make the risotto especially tender, add grated cheese and whipped cream (or butter);
  9. Cream and butter are added after removing the dish from the heat;
  10. The dish can not be prepared in advance. The greatest pleasure you get from freshly cooked hot risotto;
  11. When buying rice, pay attention to the fact that the rice was whole, otherwise the rice will quickly melt and the dish will no longer be beautiful;
  12. It is forbidden to rinse the rice for risotto, because it will leave all the starch;
  13. Properly pick up the dishes. The pan should be deep, large and with a thick bottom. This will make the ingredients cook evenly;
  14. To stir rice, use a spatula with a hole in the middle;
  15. Choosing the oil on which you will cook, do not give preference to cream or olive — combine them in equal amounts;
  16. When frying ingredients, make sure that the pan is not too hot. Otherwise, some of them can burn and spoil the taste and appearance of the dish;
  17. To diversify your taste experience boil rice in fish, chicken, vegetables or beef broth. But note that for seafood risotto, it is better to take water;
  18. Vermouth or sherry can also be added as alcohol. Alcohol contributes to the fact that the grains open and saturate them;
  19. Salt food should be at the very end, because when cooking you use salty broth, cheese and it is important not to overdo it.

Knowing all the subtleties and secrets that masters of their craft possess, you can prepare a dish right in your kitchen that will be on par with its restaurant counterpart. Enjoy your meals, enjoy your meal!

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