Ingredients and Weight
- Carnaroli rice, 1 pound
- Unsalted butter, 1/2 cup
- Onion, 1 large, chopped (yields about 1 1/2 cups)
- Garlic, 3 cloves, minced (yields about 1 1/2 tablespoons)
- White wine, dry, 1/2 cup
- Seafood stock (made from shrimp shells, fish bones, and vegetables), 6 cups
- Shrimp, 1 pound, peeled and deveined
- Calamari, 1 pound, cleaned and cut into rings
- Mussels, 1 pound, scrubbed and debearded
- Clams, 1 pound, scrubbed
- Peas, frozen, 1 cup
- Lemon juice, 2 tablespoons
- Salt and freshly ground black pepper, to taste
- Dried oregano, 1 teaspoon
- Parmesan cheese, grated, for garnish
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- In a large skillet or Dutch oven over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the rice to the skillet and stir to coat in the butter. Toast the rice for 2 minutes, or until it starts to turn opaque.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Gradually add the seafood stock, 1 cup at a time, stirring constantly. Allow the rice to absorb the stock before adding the next cup.
- While the rice is cooking, prepare the seafood. In a large bowl, combine the shrimp, calamari, mussels, and clams. Season with lemon juice, salt, pepper, and oregano. Set aside.
- When the rice is about halfway cooked, add the seafood to the skillet. Cook until the seafood is cooked through, about 5 minutes.
- Stir in the peas and cook for 1 minute more.
- Season with salt and pepper to taste.
- Remove from heat and stir in the grated Parmesan cheese.
- Let stand for 5 minutes before serving.
Nutritional Information:
- Calories: 500 per serving
- Fat: 20 grams
- Carbohydrates: 70 grams
- Protein: 30 grams
Dish Characteristics:
- Creamy and flavorful
- Packed with seafood
- Bright and flavorful with lemon and herbs
- Perfect for a special occasion or weekend meal
User Comments:
- "This is one of the best risotto dishes I've ever had. The seafood was cooked perfectly and the flavors were amazing."
- "I love how creamy the risotto is. It's so rich and decadent."
- "I've never made risotto before, but this recipe was so easy to follow. It turned out great!"
Special Precautions and Tips:
- Be sure to use fresh seafood for the best flavor.
- If you don't have seafood stock, you can use chicken stock or vegetable stock.
- If you don't have a large skillet or Dutch oven, you can use a regular pot. Just be sure to stir the rice more frequently so that it doesn't stick to the bottom.
- Don't overcook the rice. It should be tender but still have a slight bite to it.
