There's nothing quite like a creamy, flavorful risotto, and this recipe, passed down through generations in my family, is a true masterpiece. Nonna's Seafood Risotto is more than just a dish; it's a celebration of fresh seafood and simple Italian ingredients, expertly combined to create a symphony of textures and tastes. Imagine succulent shrimp, tender mussels, and perfectly cooked Arborio rice, all bathed in a rich saffron-infused broth. The aroma alone is enough to transport you to a sun-drenched Italian coastline. This isn't your average risotto; it's a taste of tradition, a culinary hug from Nonna herself.
Forget complicated techniques and lengthy ingredient lists. This recipe focuses on quality ingredients and a few simple, yet crucial, steps to achieve perfection. Ready to embark on a culinary journey and create your own unforgettable bowl of Nonna's Seafood Risotto? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Saucepan
- Wide Pan
Ingredients
- Assorted Seafood
- Risotto Rice
- Salt
- White Wine
- Parsley
- Garlic
- Extra Virgin Olive Oil: 1/4 cup
- Vegetable Stock
- Water
- Carrots
- Celery
- Hot Pepper Flakes: a pinch
Step-by-Step Instructions
Step 1. Prepare the Base
- Prepare vegetable stock by simmering water with carrots, celery, parsley, salt, and garlic.
- In a wide pan, gently heat 1/4 cup of olive oil with garlic over low heat to infuse the oil with garlic flavor.
- Add frozen seafood to the pan. The frozen seafood will release its juices as it thaws, creating a flavorful base for the risotto.
- Add white wine and let it reduce slightly.
Step 2. Cook the Risotto
- Add risotto rice and stir to coat with the seafood juices and wine.
- Gradually add the hot vegetable stock, a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Continue this process for about 25 minutes, or until the rice is cooked through and creamy. Add salt to taste.
Step 3. Incorporate Seafood & Herbs
- Stir in half of the chopped parsley.
- Gently stir in the remaining seafood and parsley. Do not over-stir to avoid breaking the seafood.
Step 4. Serve
- Serve immediately.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use a light stock like vegetable stock; avoid beef or chicken stock as it will overpower the seafood flavor.
- Add frozen seafood for maximum flavor infusion and to help create a creamy texture.
- Keep the liquid at a simmer to avoid adding cold liquid to the risotto, which can affect the texture.
- Do not add butter and parmesan cheese to this recipe. The focus is on letting the pure seafood flavor shine.
Nutrition
- Calories: 600-800
- Fat: 20-30g
- Carbs: 70-90g
- Protein: 25-35g
FAQs
1. Can I substitute the seafood?
Yes! Feel free to use your favorite seafood. Shrimp, mussels, and clams are traditional, but scallops, cod, or even crab would work well.
2. What kind of wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc is best. It adds depth of flavor without overpowering the seafood.
3. How can I make this risotto ahead of time?
Risotto is best served fresh, but you can prepare the seafood and broth ahead of time. Assemble everything and cook just before serving for the best texture.
So there you have it – Nonna's Seafood Risotto, a recipe that’s both simple to follow and incredibly rewarding. With its delightful balance of flavors and textures, this dish is sure to become a new family favorite. Buon appetito!