Rices
Seafood Risotto
Seafood risotto is a delicious and easy-to-make Italian-inspired recipe. The risotto is prepared with Arborio rice, an Italian variety of short and thick grain rice very rich in starch. This peculiarity helps it absorb a lot of liquid and, thanks to it, the dish acquires that characteristic honeyed touch.
Ingredients
FOR 4 PEOPLE
- 1 bag of peeled shrimp 200 g Grand Krust
- ½ kg of mussels
- 1 box of scallops 600 g
- 240 g of arborio rice
- 1 l of fish stock
- 1 onion
- 50g butter
- 100 g of parmesan cheese
- 1 glass of white wine
- Salt
- Olive oil
- Chive
Nutritional information
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Frozen raw peeled argentine red shrimp tails 200g Spectrum Every dayStep by Step
1 
Open the mussels in a pot, skin them and then reserve them for later.
2 
Fry the onion in a saucepan with oil.
3 
Incorporate the prawns and rice. Once the onion begins to take color, add the peeled prawns and the rice. Stir until the rice acquires a pearl-like texture. Then, add the wine and let it evaporate.
4 
Slowly incorporate the broth until the rice absorbs it. Don’t stop stirring.
5 
Add the butter, cheese and mussels. When the rice is ready, add the butter, cheese and mussels. Add more salt if needed.
6 
Mark the scallops. Remove the coral part from the scallops, season them and mark them on both sides (one minute per side).
7 
Plate the risotto and decorate it with the scallops and chopped chives.
- Share it! :)
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