Risotto with seafood

[1. Preparation:]

Risotto with seafood

Category: Dishes from cereals and flour products

Ingredients
Vegetable oil (butter)	for frying
Garlic	2 cloves
Medium onion	1 PC.
Tomato (optional)	1 PC.
Boiled-frozen unpeeled shrimps	400 BC
Frozen scallops	300 BC
Seafood can be any!
Arborio rice (do not rinse!)	1.5 cups
Dry white wine (rose)	200 ml
Broth (vegetable / chicken / beef)	1 l
Thyme / oregano / basil (what is available)	1-2 tsp
White / black pepper	2-3 pinches
Saffron (if available)	2-3 pinches
Salt	taste
Hard cheese (parmesan / grano padano)	100 g

Cooking method

• You will need a large deep frying pan. We will do everything in it alone, so as not to unnecessarily transfer clean dishes in the house.



• 1. Preparation:


• - Prepare seafood: defrost, what is required - peel.


• - Finely chop the onion.


• - Use a knife or spatula to crush the garlic cloves (do not chop!).


• - Prepare spices, salt.


• - Finely grate the cheese.


• - Preheat the broth and keep it on the lowest heat so that it is always hot. If you don't have enough stock, you can dilute it with water.


• - If you will add a tomato (you can not add it), cut it, remove the seeds, cut the skin (or you can remove it from the pan after heat treatment).


• 2. Preparation:


• - In a frying pan, heat the oil along with the crushed garlic, when the oil heats up and the garlic is browned, remove it from the oil, we no longer need it, since he has already put all the juices and aromas into the oil.


• - Fry the onion until transparent.


• - Increase heat and add raw seafood to the onion and fry them quickly (no more than 2-3 minutes). Transfer frying to ready-made seafood (I had boiled shrimps, I didn't need to fry them).


• 


• - This item is for those who decide to use a tomato. Spread the tomato until soft in the same skillet, crush it with a spatula, and transfer to the seafood.


• 


• - Add more oil to the pan if necessary.


• - When warmed up, add all the unwashed (!) Arborio rice and fry it for a short time over high heat until the color changes (it becomes translucent).


• 


• - Pour a glass of wine into the rice (I had leftover pink this time). While stirring the rice, not letting it burn, evaporate all the wine.


• 


• 3. Repeatable step over medium heat: Pour 1-1.5 scoops of hot broth into the rice, just enough to keep the rice uncovered, and stir the rice, not letting it burn, until the liquid is completely evaporated.


• 


• - Repeat step 3 until you have ~ 1 scoop of broth left. At this point, the rice should be almost cooked (soft on the outside, hard core) and should grow decently in size.


• 4. End of cooking:


• - Along with the last scoop of liquid, add spices, salt (at this stage it is better not to add a little salt), seafood to the pan, and continue to evaporate, stirring.


• 


• If the rice is still too hard, reduce heat and evaporate the liquid over medium heat until the rice has time to reach. In any case, in fully cooked rice, the core should be barely noticeably hard, and in no case should the rice be boiled.


• - After evaporating almost all the liquid (some viscosity will remain), add the grated cheese, stir well and try again with salt. Salt if necessary.


• 5. Submission:


• - Let the finished risotto brew until the cheese is completely melted.


• - Arrange on bowls, garnish the top with shrimp or other spectacular-looking risotto seafood, and sprinkle with a pinch of thyme / basil / oregano, or rather a sprig of fresh herb (mine is thyme).


• 


• - Call everyone to the table! Serve with chilled white or rosé wine.


• Bon Appetit!



• It is very tasty and has nothing to do with porridge-smeared, if someone came up with this comparison.

The dish is designed for

3 servings

Time for preparing:

40 minutes

Cooking program:

On the stove

National cuisine

Italy

Note

I have many different green spices growing in pots on my windowsill in the kitchen. An excellent substitute for indoor plants in the kitchen: both the greens are pleasing to the eye, and the aroma, and there is nothing to say about the benefits! And it all started with the purchase of some interesting prepackaged twigs in the store for testing, the ones you liked were germinated in water and, after the roots were released, were planted in pots. Now I rarely use dry herbs, I cannot compare with fresh ones!
This is thyme
Inspired?