Classic seafood risotto

Original, unusual, a holiday every day! Classic risotto with seafood is a well—known dish of Italian cuisine. This is not pilaf or porridge, risotto has a special creamy consistency, which is achieved by a special cooking technology. It is not difficult to cook it at all.

katushafin

Recipe author

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Composition / ingredients

servings:

Rice

150

Shrimp

Sea cocktail

Water

240

Fat cream

White wine

Onion

Garlic

Butter

Olive oil

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 31 % 11 g

Carbohydrates 54 % 19 g

199 kcal

GI: 6 / 94 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a classic seafood risotto? Prepare the products. Pre-defrost the seafood. I have shrimp and a sea cocktail. It is important to do this very delicately, without sudden temperature changes. To do this, transfer them from the freezer to the refrigerator on the bottom shelf. Choose rice with a high starch content, in no case steamed. If you do not find special rice for risotto, take the usual Krasnodar.
Step 2:
Clean the thawed shrimp from the shell and the inner intestine.
Step 3:
Peel and finely chop the onion, crush the garlic with a knife blade. I used purple onions, but it's better to take regular onions or shallots.
Step 4:
In a frying pan, heat the olive oil over medium heat. Instead of olive oil, you can take any vegetable oil for frying. Put seafood on it. Fry them for 3-4 minutes on high heat, no longer needed, they will become rubbery. At the very end, salt the seafood.
Step 5:
In another frying pan, start frying onions and garlic in olive oil. Make a small fire. Onions should not burn or get golden.
Step 6:
When the onion becomes transparent, pour the rice into the pan. Fry the rice until transparent, the fire is small. As soon as the rice reaches the desired consistency, pour in the wine. Stir the rice while waiting for the alcohol to evaporate. Only the fragrance will remain. As soon as the liquid evaporates, pour in a third of all the water, 80 ml. Next, cook the risotto with constant light stirring. This will help to evenly distribute the released starch, which will make the rizzoto creamy.
Step 7:
As soon as the entire first portion of water evaporates, pour the next one. And stir again with light movements, waiting for complete evaporation. It will take about 4 minutes. Top up the water again, this will be the third time, the last. Before that, salt and season the rice. Taste the rice, if suddenly it seems raw to you, repeat the action with water one more time.
Step 8:
When the rice is almost ready — this is called the al dente state, that is, it will remain a little hard - and all the water will evaporate, put the seafood in it. Then pour in cream with a fat content of 20%, they are best suited for sauces. Cook the risotto for about 3 minutes, still stirring slightly.
Step 9:
At the very end, add the butter to the risotto and mix. Choose high-quality butter, without milk fat substitutes.
Step 10:
Turn off the heat, cover the pan with a lid and let it "rest" for 2 minutes. During this time, the rice will reach full readiness. When serving, sprinkle the dish with parsley. Bon appetit!

The risotto turned out to be very creamy, with a bright taste of seafood. It is better not to use red onion when cooking, it has colored the rice blue.
For a richer taste, you can use fish broth.

Please note that the rice for making risotto is not washed so that all the starch needed for the desired consistency remains in it.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.