Risotto with seafood

Risotto with seafood

For cooking risotto with seafood, we take:

• 
  675 g of rice arborio
• 
  450 grams of raw peeled shrimp
• 
  450 g of white fish of different types
• 
  16 sea scallops
• 
  7 tbsp. fish or vegetable broth
• 
  2 tbsp. white wine
• 
  2-3 tablespoons olive oil
• 
  2 tablespoons butter
• 
  6 tomatoes
• 
  2 onions
• 
  4 cloves of garlic
• 
  Sea salt, ground black pepper, parsley and dill greens - to taste
• 
  lemon slices for decoration

We heat in the big deep frying pan a dining roomspoon of olive oil. We put the shrimp in a frying pan, add a pinch of salt and pepper and fry over high heat for a couple of minutes until pink. Shoot the shrimp from the frying pan. Add a little more oil to the frying pan and fry in it pre-cut white fish until ready. We remove the fish from the frying pan.

Peeled scallops salt, pepper andput on the pan (if necessary, you can add a little more oil). Fry the scallops on both sides for 2 minutes. Remove the scallops from the pan. We clean onions and finely chopped onions. We add a tablespoon of butter, chopped onions and cook for 5-8 minutes. Put the finely chopped garlic and fry for a few more seconds. Meanwhile, the broth is brought to a boil in a saucepan and left to boil over a small fire.

Put the rice into the frying pan and carefullystirring. Solim, pepper, pour in white wine and make fire a little stronger. When the alcohol is evaporated (it takes a few seconds), carefully pour in the rice ladle hot (this is a prerequisite!) Broth. We mix the rice thoroughly so that it absorbs all the liquid, and again add the ladle of the broth. Continue pouring the broth into the rice and stir until absorbing the liquid until the rice is almost ready (it takes about 20 minutes). It is very important to constantly mix rice, otherwise it will burn.

With tomatoes, we remove the skins,scalding them with boiling water, and finely chop the flesh. We mix tomatoes, fish, scallops and shrimps into rice. Add the remaining butter, sprinkle finely chopped parsley and dill, decorate with slices of lemon and serve the risotto to the table.

Bon Appetit!