Tomato Seafood Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with the oil. Cook for a minute until the rice becomes slightly translucent.
• STEP 3.Pour in white wine and cook until it evaporates. Gradually add hot seafood or vegetable broth, stirring constantly until the liquid is absorbed.
• STEP 4.Continue adding broth and stirring until the rice is al dente and creamy. This process takes about 20 minutes.
• STEP 5.In a separate pan, heat olive oil and cook the seafood (shrimp, scallops, and mussels) until they are cooked through.
• STEP 6.Add the cooked seafood to the risotto and gently fold it in. Season with salt, pepper, and any additional herbs or spices.
• STEP 7.Serve the Tomato Seafood Risotto hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Cooking Tips

• Use Arborio rice or another short-grain rice variety for the best texture and creaminess.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy consistency.
• For a richer flavor, you can add a splash of heavy cream or butter at the end of cooking.
• Feel free to customize the seafood selection based on your preferences and availability.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it gently on the stovetop, stirring occasionally.
• Serve the Tomato Seafood Risotto as a main course with a side salad or crusty bread for a complete meal.