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Risotto with seafood

Risotto with seafood


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Seafood Risotto Recipe of of 17-06-2018 [Updated on 30-09-2018]

The risotto with seafood it is a very popular first course from North to South of our country. It is prepared with fresh mussels, clams, shrimps and squid and its scent makes the fish risotto practically irresistible. To make this dish I prepared a shellfish bisque, a magical preparation to be included in fish-based dishes, which added a truly unique flavor and aroma to the seafood risotto, follow my recipe and you will agree with me. If this Sunday you want to prepare a lunch by choosing a seafood menu, this could be the perfect recipe, a kiss to those who pass by and have a good day: *

Method

How to make seafood risotto

Heat the oil with the garlic in a pan.
Add the clams, close with the lid and wait for them to open.
Set aside the clams and the cooking liquid.

Do the same with the mussels.

At this point, shell the seafood and keep someone still with the shell.
Filter and add both cooking liquids.

Now clean the squid and cut it into pieces (by clicking here you will find the guide).
After having re-heated the oil in the pan and chopped a part of onion, celery and carrot, then add the squid.
Cook for about 5 minutes.

Meanwhile, shell the prawns without throwing anything away.

Now cut the 4 cherry tomatoes into small pieces and add them with the prawns to the squid pan.
Then cook for about 5 minutes.
Put oil, sliced ​​spring onion, chopped parsley, sliced ​​carrot and 3 halved cherry tomatoes in a pan.
Add the shells and the heads of the prawns and, after having made the flavor, cover with hot water and cook for 1 hour with the lid on.

After this time, transfer everything to the potato press and filter the liquid. Your prawn bisque is ready.

Separately, toast the rice with a little oil.
Deglaze with the wine and proceed with cooking, bathing it from time to time with the boiling broth and the cooking liquid from clams and mussels.

Finish cooking by adding the prawn bisque
When almost cooked, add the seafood, chopped parsley and season with salt. Bring the risotto to cooking, then turn off the heat and cover the pot with a lid making the risotto settle for a couple of minutes.

Garnish each plate of risotto with the shellfish that you have set aside, then bring to the table.


Risotto with seafood

This risotto with seafood it's a first course tasty and fragrant based on mussels, clams, squid and shrimp. If you prefer you can choose other types of fish: for an optimal result, the important thing is that the seafood is fresh! Eventually, for a more delicate flavor, you can avoid using tomato paste and serve your guests a white risotto.

  • 400 g of Carnaroli rice
  • 500 g of clams
  • 500 g of mussels
  • 400 g of squid
  • 10 shrimp
  • 1 glass of dry white wine
  • 1 large spoonful of tomato paste
  • 1 clove of garlic
  • 1 shallot
  • 1 carrot
  • 1 stick of celery
  • 1 chilli
  • oil
  • salt
  • fresh parsley

The risotto with seafood it's a first course suitable for any season, a great dish to serve both for a dinner with friends or family, but also suitable for a great occasion.

In this recipe we have prepared it with different seafood: mussels, clams, squid and shrimp, but other types of fish can be used as desired.

In any case, for an optimal result, the important thing is to take into account the availability of the fresh fish: if you use quality ingredients, this tasty risotto will turn out to be a small seafood masterpiece!

If you prefer, you can prepare seafood risotto too blank: simply exclude the tomato concentrate, to obtain a first course with an equally interesting but more delicate taste.

With seafood you can also prepare other first courses, such as risottos, soups or creams, but also fabulous second courses: consult the many alternatives available and choose the ones that inspire you the most! And good appetite!


Risotto with seafood & # 8211 First course with seafood

The RISOTTO WITH SEAFOOD it is a refined and delicious first course. A classic of Italian cuisine, which everyone always likes. Discover, with my recipe, how to prepare a tasty Risotto with seafood, as good as that of the restaurant, but at your home. A special rice, thanks to the addition of: mussels, clams, squid and shrimp.
The most complicated part of this recipe is the one that concerns the cleaning of crustaceans and molluscs, which take up a lot of time. But you can do these operations the day before or get help from your trusted fishmonger.
Depending on your availability, you can use fresh or frozen fish. Creamy and rich in taste, I'm sure it will be snapped up by your guests. I always add a little bit of tomato extract, for a & # 8221 red & # 8221 version, but if you want to get an even more delicate flavor, you can omit it from the ingredients.
A perfect recipe for New Year's Eve dinner.
Don't miss the recipe for BASKETS OF LENTILS AND COTECHINO


Preparation

    1. 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
    2. 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
    3. 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
    4. 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
    5. 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

    Cooking recipes

    seafood risotto recipe - Buonissimo Web recipes.
    The Recipes of Buonissimo! - First courses - Risotto with seafood - Buonissimo Web Magazine: cooking recipes, gastronomy, cooking tips, columns,. details

    Seafood risotto - The garlic clove - Recipes by.
    The clove of garlic - Online cooking recipes. The clove of garlic. Recipes: fish-based first courses. Seafood risotto INFORMATION. details

    Seafood Risotto Recipe - GialloZafferano.it Recipes
    17 Apr 2010. The seafood risotto that we propose in this recipe is prepared using mussels,. Useful and Unavailable Ideas for the Kitchen! . details

    Spaghetti with seafood: Cooking Recipes for all tastes.
    31 Aug 2010. Spaghetti with seafood and tomato. Delicious! . Cooking recipes: first courses, main courses, pasta recipes, recipes for desserts,. details

    Rice with seafood and pink grapefruit recipe, our recipe.
    Recipe: Rice with seafood and pink grapefruit. Home & gt Cucina & gt The box of cooking recipes. Rice recipes. Kitchen practical sheets. details

    Seafood Risotto - The recipes of Eating well
    Seafood Risotto: Wash and clean the mussels and clams and cook them. Print the recipe & # 187. Risotto with seafood. Cooking recipes & middot Recipes. details


    We immediately prepare the vegetable broth, a couple of liters of water, onion, carrot, and celery or parsley, we will need it for cooking our seafood risotto.

    In a pan we put some olive oil with a finely chopped clove of garlic, we heat it as soon as we add the risotto mixture, we can defrost it first or put it still frozen in a pan, with a little precaution to avoid splashes, perhaps cooling the oil a moment before, moving the pan from the heat. We leave the fish for a minute in a pan over high heat, then blend with white wine, add a little ground pepper, salt and let it dry a little, it is not necessary to dry it completely, rather a very fast cooking is required, a few minutes in all, then transfer the contents of the pan into a bowl and set it aside.

    In the same pan, dirty from the fish, we put a drizzle of olive oil, with a little chopped onion, brown it a little, then add the rice and toast it well, then add all the liquid that is left in the fish. , we blend it well because it still contains a little wine and continue cooking by adding the broth a little at a time, one and two ladles at a time. We turn, wait for the broth to dry, then add more, until the rice is almost al dente. Only at this point do we also add the fish to the rice, add a little more broth and finish cooking. We serve without adding anything else. To make it creamy, add a little broth and leave it in the pot for a moment with the heat off, better if closed just al dente, so it keeps cooking better, a rule that applies to all risottos.

    We can also prepare the dish in advance, just cook it just a little less than it should, and leave some broth aside. When ready to serve, add the broth and let it absorb, at which point the rice will be cooked to perfection, as just done.

    See also the recipe for spaghetti with seafood, with the addition of scampi, frozen.


    The Modern Kitchen

    The risotto with seafood it is one of the best known and most typical dishes of our cuisine, and let's face it one of the best and most inviting. There are a thousand seafood risotto recipes, and many call it instead risotto alla marinara or in other ways we also have different recipes to prepare it, but here we propose the light recipe for seafood risotto, characterized by the absence of sautéed, and therefore of cooked fats, only at the end is added to taste raw oil. We also reveal the secrets for a seafood risotto perfect, valid whatever the recipe you follow to prepare it: first of all use good fish soup to cook rice (obviously not made with nuts or granules), and use only seafood very fresh, avoiding frozen and defrosted foods.

    Ingredients for 4/6 people

    • 1/2 kg of mussels (also called muscles, peoci or mussels)
    • 300 grams of clams
    • 300 grams of shrimp
    • 300 grams of baby octopus small or squid or squid or cuttlefish
    • 400 grams of risotto rice (for example Arborio)
    • half a glass of dry white wine
    • a few ripe cherry tomatoes (optional)
    • a bunch of parsley
    • about a liter of fish broth that you can prepare following our recipe, in the absence of vegetable broth (always not prepared with nuts or granules) added by the liquids produced during the opening of the clams and mussels
    • extra virgin olive oil to taste
    • Salt to taste.

    Preparation


    1. Clean the octopus (or the cephalopod molluscs you have found), wash them carefully and cut them into small pieces.

    2. Clean the mussels and let them open, then shell a part, put them in a bowl, and pour over the liquid produced during cooking, well filtered.

    3. Drain the clams in salted water for a couple of hours, wash them, and let them open. Partly shell them and add them to the mussels, and again add the well-filtered liquid produced. Carefully wash the shrimp and remove the antennae and heads if they do not seem well attached to the body. At this point you can put yours in the refrigerator ready seafood, in airtight containers until ready for cook the marinara risotto.

    4. Bring the fish broth to a boil and add the baby octopus.


    5. Heat a low and wide pan well, throw in the rice without adding anything else and let it heat well, stirring constantly.


    6. Sprinkle with a ladle of boiling broth, stirring let it absorb the rice, then add the dry white wine, and let it absorb too.


    7. Continue cooking the rice by adding more boiling fish broth, and when the octopus are soft add them to the rice.


    6. Dip the prawns into the boiling fish broth and cook for a few minutes.


    7. Join the risotto mussels and clams with part of their liquid (be careful because it is very salty).


    8. Finally, also added the prawns to the risotto.


    9. Season with salt and complete with diced tomatoes and chopped parsley.


    10. Turn off the heat, pour a drizzle of extra virgin olive oil, stir and let the risotto rest for a few minutes.


    11. Distribute the risotto in individual plates, and please complete with a little more extra virgin olive oil.


    Seafood Risotto - Recipes

    - & gt
    It is not the original recipe, but it is simple and fast and allows everyone, absolutely everyone, to be able to prepare a tasty seafood risotto. Generally, you are put off by the preparation time. the secret is to use an excellent preparation for frozen risotto!
    The different touch is given instead by the use of basmati rice: although most argue that it is not a quality of rice suitable for risottos, I find it perfect for pairing with fish. judge for yourself!
    This risotto is suitable for lactose intolerant, celiac, for those suffering from anemia, menopause and hypertension.




    Ingredients (for two people):
    150 grams of basmati rice
    150 gr of frozen seafood (prepared for risotto)
    1 small shallot
    25 gr of olive oil
    25 gr of white wine
    350 grams of vegetable broth
    parsley
    pepper

    Method
    with thermomix
    Pour the shallot into the jug and chop for 5 sec, vel 7.
    Add the oil and fry for 3 min. speed 4, 100 & # 176
    Prepare the broth in a separate saucepan. Generally for seafood risotto you should prepare the cartoon, but I'm not so practical and I don't have much time, I make do with a very fast vegetable broth with cube!

    Add the rice and toast for 2 min, 100 & # 176 speed 1.
    Add the boiling broth to the rice and cook for the cooking time of the rice (in the case of basmati 10 minutes), at 100 & # 176 speed 1. Season with pepper and parsley (do not add salt as the nut is already salty) and serve hot.

    without thermomix
    chop the shallot into small pieces and fry it with the oil in a non-stick pan.
    Add the seafood and blend them with the wine for a few minutes.
    Prepare the broth in a separate saucepan. Generally for seafood risotto you should prepare the cartoon, but I'm not so practical and I don't have much time, I make do with a very fast vegetable broth with cube!
    Add the rice to the seafood and let it toast for a few minutes, then add the broth and cook slowly for the cooking time of the rice, stirring constantly.
    Season with pepper and parsley (do not add salt as the nut is already salty) and serve hot.


    Risotto with seafood

    how do you do it? I would like to do it tomorrow night, I have friends for dinner !! a kiss to all and happy holidays.

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    I have this recipe.
    RISOTTO WITH SEAFOOD
    INGREDIENTS FOR 4 PEOPLE:
    - 400 grams of rice
    - 400 gr of mussels
    - 300 gr of clams
    - 300 grams of shrimp
    - 200 grams of cuttlefish
    - 2 onions
    - 1 clove of garlic
    - 1 glass of white wine
    - 3/4 liter of broth
    - 30 gr of butter
    - 6 tablespoons of olive oil
    - 3 tablespoons of chopped parsley
    1. Peel and chop an onion, then sauté it in melted butter in a container that can also go into the oven. Add the rice, toast it for 1 min. continuing to mix and pour in the hot broth. Cover and bake for 20 min. to 200.
    2. Meanwhile, wash the mussels and clams and let them open in a pan over a high flame. Remove the molluscs from the shells and filter the cooking water.
    3. In a saucepan, sauté the second chopped onion with the garlic. Then, add the cleaned cuttlefish and cook for 15 min., Pouring the shellfish cooking water with a ladle. Let it evaporate and add the shrimps, shelled molluscs and season for 5 min.
    4. Sprinkle with the wine and pour in the rice, let it evaporate once more, continuing to mix and sprinkle with chopped parsley.

    hello, happy holidays to you too.

    I do so
    if you find good fish sealed and without bones, cook it in a non-stick pan with a drop of oil and then when the rice starts to cook you throw in the seafood too. If, on the other hand, you find the unshelled shrimps, first shell them and then throw them with the rest, for the squid if you find them whole, first defrost them and then cut them into slices and throw them together with the other fish.

    Add a pinch of parsley to the rice and the risop must be cooked with white wine.
    A big kiss

    Can't find your answer?

    I have this recipe.
    RISOTTO WITH SEAFOOD
    INGREDIENTS FOR 4 PEOPLE:
    - 400 grams of rice
    - 400 gr of mussels
    - 300 gr of clams
    - 300 grams of shrimp
    - 200 grams of cuttlefish
    - 2 onions
    - 1 clove of garlic
    - 1 glass of white wine
    - 3/4 liter of broth
    - 30 gr of butter
    - 6 tablespoons of olive oil
    - 3 tablespoons of chopped parsley
    1. Peel and chop an onion, then sauté it in melted butter in a container that can also go into the oven. Add the rice, toast it for 1 min. continuing to mix and pour in the hot broth. Cover and bake for 20 min. to 200.
    2. Meanwhile, wash the mussels and clams and let them open in a pan over high heat. Remove the molluscs from the shells and filter the cooking water.
    3. In a saucepan, sauté the second chopped onion with the garlic. Then, add the cleaned cuttlefish and cook for 15 min., Pouring the shellfish cooking water with a ladle. Let it evaporate and add the shrimps, shelled molluscs and season for 5 min.
    4. Sprinkle with the wine and pour in the rice, let it evaporate once more, continuing to mix and sprinkle with chopped parsley.


    Cooking recipes

    Seafood risotto - The garlic clove - Recipes by.
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