Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, italian seafood risotto (c60-80min). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Ciao Ragazzi, this week I'd like to share with you a wonderful cooking recipe on how to cook a seafood risotto from scratch. Perfect for the weekend or anytime. Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

Italian seafood Risotto (c60-80min) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Italian seafood Risotto (c60-80min) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have italian seafood risotto (c60-80min) using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Italian seafood Risotto (c60-80min):

1. Take 350 g risotto rice (this is enough for 2 people and more for leftover for second day)
2. Take 100 g squid
3. Get 200 g or so of mussels (about 3-4 per person) (optional)
4. Get 10 prawns (2-3 per person)
5. Prepare 1-1.2 litres hot veg or fish stock
6. Make ready 100 ml passata
7. Prepare Small chopped onion
8. Get Glug of white wine
9. Make ready Knob butter
10. Prepare Olive oil
11. Take to taste Salt
12. Prepare Fresh parsley
13. Take Palmeresan cheese

Garlic cloves, dry white wine, fresh thyme, and crushed red pepper create a delicious, unique flavor profile. Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests.

Instructions to make Italian seafood Risotto (c60-80min):

1. Cook squid and onion till soft.
2. Add rice and stir for 1-2 mins. Add wine and let it evaporate. Turn heat down to low. Add about 3/4 of the stock and passata. Cook on low stirring occasionally. After 10 mins, contiue stirring and add more stock as needed. repeat this few times, do not use stock in one go.(i also realise my rice is too soft, maybe can try not too soft)
3. Pan fry prawns in a separate pan until pink and cooked. Set aside. When stock absorbed and rice cooked add a knob of butter Stir well until creamy. put all the prawns in the rice apart from two to garnish, put some shredded palmeresan cheese. Serve with prawns on top and fresh parsley
4. Give some white wine and garlic sauce, salt makes a lot of different on the taste. I sometime put all things together, not really following the right order, but I tend to push seafood at the last, so it not over cooked.

It can be a little time consuming but it's worth it. This is a dish that will impress guests. I made this tonight for company serving it with your Chicken Rollatini recipe and roasted vegetables. Both the chicken and the risotto were so good our. Risotto must be served immediately so you can best savor its rich creaminess.

So that’s going to wrap it up with this special food italian seafood risotto (c60-80min) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!