CREAMY SEAFOOD RISOTTO: Delicious, Quick & Easy to Make

Explore the delicious flavours of the Mediterranean with our latest dish – Seafood Risotto. This classic recipe brings together perfectly cooked rice with a mix of seafood, fragrant herbs, and a touch of olive oil. Join me in the kitchen as we make this tasty risotto, where each ingredient contributes to a fantastic taste. It's a celebration of tasty ingredients and the joy of Mediterranean cooking. Enjoy your meal!

Seafood Risotto

Ingredients for 2 people:

350 g frozen shellfish
200 g risotto type rice
3 cloves of garlic, finely chopped or crashed
Chilli flakes to taste
Half a white onion
One-third glass of white wine
Fish stock (prepared with 1 lt of hot water, 1 small carrot, celery, and half an onion, including 1 small piece of frozen sea bass fillet and 1 small piece of frozen salmon or any fish of your liking)
Handful of cherry or plum tomatoes (optional)
Parsley
Olive oil
Salt and pepper to taste

Cooking Instructions:

Prepare the fish stock earlier with the carrot, onion, celery, bay leaf, sea bass fillet, and salmon.

Pour a generous portion of olive oil into a pot and add the chopped garlic, chilli flakes, and your seafood selection, including the fish from the stock you made earlier. Once any remaining water has evaporated, add the wine. Let the alcohol evaporate, keeping the heat on medium to high, and add a little pepper to taste.

After a few minutes, pour everything into a bowl with a drainer to separate the liquid from the fish. Place the pot back on the hob, add a little olive oil, finely chop the other half of the onion, and add the rice without rinsing it to keep it starchy.

Toast the rice for a couple of minutes until it absorbs the oil and any liquid, then pour in the liquid from the fish you just drained and let it simmer. Once the rice absorbs this, start adding the fish stock a little at a time while keeping the temperature on low to medium.

Continue adding stock until the rice is al dente (almost cooked). Taste for salt before deciding if you need any. Add the fish and a few tomatoes if you wish, and cook for a couple more minutes. Once cooked, add parsley and a little olive oil if.

Keep some stock if you would like to adjust it or if you prefer a more liquid consistency.

Buon Appetito!

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