Name: Seafood Risotto
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g squid tubes; 300 g king prawns, peeled; 200 g scallops; as needed oil; as needed balsamic vinegar; as needed oregano; as needed salt; as needed pepper; about 1 L fish stock or broth; 400 g risotto rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1 glass dry white wine; as needed parsley, finely chopped; 25 g butter, cubed

Seafood

4 servings

708 cal/serving

Instructions

Step 1

Cut squid into strips or rings.

Squid tubes

Step 2

Marinate squid, prawns and scallops with oil, balsamic vinegar, oregano, salt and pepper; chill 30 minutes.

Squid tubesKing prawns, peeledScallopsOilBalsamic vinegarOreganoSaltPepper

Step 3

Keep fish stock at a gentle simmer.

Fish stock or broth

Step 4

Heat a thin layer of oil in a large pot; add onion and garlic and sweat gently.

OilOnion, finely choppedGarlic, minced

Step 5

Add rice and toast for up to 2 minutes; add salt, pepper and wine.

Risotto riceSaltPepperDry white wine

Step 6

Gradually add hot stock while stirring, adding more as it absorbs; cook about 15–20 minutes.

Risotto riceFish stock or broth

Step 7

Taste the rice to check it is cooked but still has a bite.

Risotto rice

Step 8

Five minutes before rice is done, add the marinated squid, scallops and prawns; add parsley just before turning off heat.

Squid tubesScallopsKing prawns, peeledParsley, finely chopped

Step 9

Stir in butter in small chunks and adjust seasoning with salt and pepper.

Butter, cubedSaltPepper

Step 10

Let risotto rest a few minutes, then serve.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.