Seafood Risotto Recipe

If you grew up with fresh seafood everyday like me. You definely love this dish. But I don’t grow up eating risotto. I got introduced risotto when I lived out here in the States. Curiosity hits me when I first saw it and wanted to try it as it look so yum to me. Tried it! And love it!

This is the 2^nd time cooking this dish that I’m about to share with you guys. First attempt was successful and hubby loves it so much. And be craving for it for weeks and that’s when I decided to share with everyone I love. Hope the photo makes you drooling by now cause is that good as you see on the photos. No lies!

Good food always comes with times. If you’re thinking to try this or your first time doing it. Don’t worry; it’s easy. Just make sure, you’re ready to work your arm for 20 mins at least. Good exercise, don’t you think? With all that work you put it, I can guarantee that it’s worth it. You can see your family or friends smiling at you when they’re done.

I got some left over seafood that I did not use for this recipe and save it up for next meal. You can do it as well. Who knows that your loves one might want more risotto and you can make another round of it.

Good luck, everyone!

Ingredients:

1lb 2oz black mussels

1 ¼ cups dry white wine

5 cups fish stock

pinch saffron threads

2 tablespoons olive oil

1 ½ tablespoons butter

1lb 2oz raw shrimp, peeled & deveined

8oz squid tubes, sliced into thin rings

7oz scallops

3 garlic cloves, crushed

1 onion, finely chopped

2 cups risotto rice

2 ripe tomatoes, peeled & roughly chopped

2 tablespoons chopped Italian parsley

Method:

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the bench. Rinse well. Pour the wine into a large saucepan and bring to a boil over medium heat. Add the mussels, cover, and cook over medium heat for 3-5 minutes, or until the mussels open. Discard any unopened mussels. Strain, reserving the liquid. Remove the mussels from their shells. Combine the mussel liquid, stock, and saffron in a saucepan, cover and keep at a low simmer.

Heat the oil and butter in a saucepan over medium heat. Add the shrimp and cook until pink. Remove. Add the squid and scallops and cook about 1-2 minutes, or until white. Remove. Add the garlic and onion and cook for 3 minutes, or until golden. Add the rice and stir. Add ½ cup of the hot stock, ½ cup at a time, stirring, for 25 minutes, or until the liquid is absorbed. Stir in the tomato, seafood, and parsley and heat through. Season to taste.