One of the finest Italian haute cuisine dishes is the seafood risotto. However, like many other Italian dishes, this risotto is not at all difficult to prepare at home, it only takes a little time and the appropriate ingredients.
It is necessary
- - arborio rice;
- - fish broth;
- - olive oil;
- - onion;
- - dry white wine;
- - Seafood Cocktail;
- - garlic;
- - basil or parsley;
- - salt and pepper.
Instructions
Step 1
Risotto is a traditional dish of the northern regions of Italy. Any risotto is a special rice rich in starch, which is first fried in oil, and then boiled in a little water or broth, and it must be constantly stirred. A few minutes before the end of cooking, additional ingredients are added to the rice. This cooking method provides a unique creamy texture to the finished dish.
Step 2
Seafood cocktail for risotto must be prepared separately. Heat the olive oil in a skillet, add the shake and add a little water. You do not need to fry the seafood until it is crispy; it is enough to simmer it until tender.
Step 3
Pour two tablespoons of olive oil into a clean skillet and heat until a characteristic odor appears. Then fry the finely chopped onions. You will need half a medium onion for one serving. After about a minute, add the crushed garlic clove and add 80-100 grams of rice. Please note that risotto rice cannot be soaked or rinsed.
Step 4
Fry the rice for a couple of minutes. It should darken a little. Once this happens, add a third of the glass of wine to the skillet. Wait until all the alcohol has evaporated.
Step 5
You can now start adding the hot fish stock. Pour it in in small portions, and add each new one only after the rice has absorbed the previous one, otherwise you will end up with ordinary rice porridge.
Step 6
Risotto is a rather specific dish, the readiness of which depends on many parameters, so it is impossible to say exactly how long it will take. Experienced chefs prefer to sample risotto several times as they cook. About three minutes before cooking, you need to add seafood to the rice.
Step 7
Your risotto should be neither too thick nor too thin. The ideal consistency of the dish is creamy, reminiscent of heavy cream. Remove the risotto from the stove, add salt and pepper, sprinkle with chopped basil or parsley and serve.
