This classic seafood risotto is rich, flavorful, and perfectly creamy without being heavy. Made with tender seafood, garlic, parsley, and just a splash of white wine, it’s a comforting Mediterranean dish that’s surprisingly simple to prepare. A warm bowl of this risotto is perfect for cozy dinners or when you’re craving something elegant yet easy.
Ingredients (Serves 4):
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 ½ pounds mixed seafood (shrimp, mussels, squid, etc.)
- 6 cups water
- 1 tablespoon vegetable seasoning (like Vegeta or bouillon)
- ½ cup dry white wine
- 1 tablespoon chopped fresh parsley (optional)
- 1 cup Arborio or Italian short-grain rice (not Thai rice)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon white vinegar (or more, to taste)
- Grated Parmesan cheese, for serving
Preparation:
In a large saucepan (2.5–3 qt), heat the olive oil over medium heat. Add the chopped garlic and sauté just until it begins to brown—do not burn it. Do not use onion, as it can make the risotto too thick.
Add the seafood directly to the pot. There’s no need to add water yet—seafood will release its own liquid. Stir frequently to prevent sticking. Once the liquid from the seafood has mostly evaporated, start adding the hot water gradually, one ladle at a time.
To prepare the broth, heat 6 cups of water separately and mix in the vegetable seasoning. Begin by adding 1 ladle of broth at a time to the seafood mixture, stirring as you go.
Once the seafood is halfway cooked, pour in the white wine and cook for a few more minutes. Add a bit of chopped parsley if desired.
When the seafood is tender, add the rice (previously rinsed). Stir it in and immediately add 1 to 2 ladles of hot broth. From this point on, stir constantly, adding more broth only when the previous amount has been absorbed.
Continue this process, cooking the rice until it becomes soft but not mushy. The final texture should be creamy and thick—not dry or runny. Add salt to taste and pepper only if desired (you can leave it out and let each person season their own plate).
When the rice is done, stir in about 1 teaspoon of white vinegar to brighten the flavors. Taste and adjust if needed.
Remove from heat, cover, and let sit for 5 minutes. Serve warm, topped with grated Parmesan cheese and extra black pepper if desired.
Enjoy!
recipe tinab
