Creamy Seafood Risotto
Indulge in the ultimate comfort food with this Creamy Seafood Risotto. It's rich, creamy, and packed with delicious seafood flavors. Perfect for a cozy evening or a special gathering, this easy weeknight dinner is sure to impress. Make it tonight and experience the warmth of home-cooked goodness!
Equipment
- Frying Pan
- Grater
- Cutting Board
- Wooden Spoon
Ingredients
- 10 grams Butter
- 1 tbsp Olive Oil
- 1 Onion Diced
- 2 cloves Garlic Grated or Minced
- 300 grams Arborio Rice
- 500 ml Shell Stock
- 200 grams Prawns
- 200 grams Cooked Crab Meat
- 20 grams Freshly Grated Parmesan Cheese
- 4 Sea Bream Pieces
- 2 tsp Lemon Juice
- Lemon Zest
- Orange Zest
Instructions
- In a thick bottom pan, heat butter with olive oil. This combination creates a rich base for your risotto. As the butter melts, let it bubble gently without browning.
- Add the diced onion and cook until it becomes translucent. This step is crucial as it builds the flavor foundation, making sure the onions are soft but not browned.
- Incorporate the grated garlic and keep stirring. Be attentive as garlic cooks quickly and can burn easily, which would add bitterness to your risotto.
- Stir in the arborio rice, coating each grain in the buttery mixture. Toasting the rice slightly enhances its flavor and prepares it for absorbing the stock.
- Begin adding the warm stock gradually. Pour in just enough to cover the rice and let it reduce. This slow process is key to achieving that creamy texture.
- As the rice absorbs the stock, continue adding more stock bit by bit until the rice is al dente and creamy. Keep stirring to unleash the starches from the rice.
- Once the rice has reached your desired texture, mix in the cooked crab. Give it a few moments to heat through, letting the flavors meld together.
- Add the prawns, lemon zest, and lemon juice. The prawns should turn pink and opaque, signaling they’re cooked. This addition brightens the dish beautifully.
- Finish by stirring in the parmesan cheese and a piece of butter for extra creaminess. This final step adds depth and richness to your risotto.
- In another pan, add a pinch of sea salt and a drizzle of olive oil. Place the sea bream skin side down, cooking until it’s crispy. Flip it over and cook until it's done, about a few minutes.
- Divide the risotto between bowls, top with the perfectly cooked sea bream, and serve it immediately while it’s warm and creamy.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of stock or water.
- Freezing: While it’s best enjoyed fresh, you can freeze the risotto. Just be aware that the texture may change when thawed.
- Pairing: Serve with a crisp green salad or garlic bread to complement the rich flavors of the risotto.
- Customization: Feel free to add vegetables like peas or asparagus for added nutrition and color.
- Cooking Technique: Experiment with different seafood combinations based on availability, such as scallops or mussels for variety.