Seafood risotto

A first perfect dish for Christmas Eve dinner but also a tasty comfort food! The secret is always the freshness of sea food!

To help you choose the best ingredients, follow the advice given in our seafood souce recipe e remember to keep the shellfish heads to prepare the broth you will need to give a special flavor to your risotto.

What do you need

Mixed fresh seafood (the type and quantity to be decided with the fisherman)

2 garlic clove

1 onion

1 carrot

1 glass white dry wine

250 gr carnaroli rice

Fresh parsley to taste

Salt and pepper to taste

How to proceed

After having cleaned the seafood, cooked and shelled the molluscs, boil the heads and shells of the shellfish, the onion, the carrot and a clove of garlic in a liter of salted water. cook for twenty minutes and then filter.

You will use this broth to cook the risotto. in a large pan, fry the garlic with two tablespoons of oil, add the squid and cuttlefish and then the shellfish.

After a few minutes, transfer the seafood to a bowl and add the rice to be toasted into the pan, deglaze with the wine and begin to cook (for the time indicated on the package) adding a ladleful of broth every now and then.

Two minutes before it's ready add all the seafood, the chopped parsley, the pepper and if you need a little salt (remember that the broth was salty), serve your risotto with a drizzle of oil.