FROZEN SEAFOOD RISOTTO: THE IDEAL SOLUTION FOR A QUICK AND TASTY MEAL
Main Dish
Some time ago we prepared linguine with frozen seafood and it was a great success. So, we decided to replicate that magic with an equally tasty and super practical risotto. The beauty of this recipe is that you can prepare it in very little time, but still get an elegant and flavorful meal. If you have a little more time on your hands, you can make a homemade stock for an even richer and more authentic result, but if you're in a hurry, no problem! You can safely use a stock cube (perhaps homemade following our recipe), which allows you to speed up the process without compromising the flavor too much. This frozen seafood risotto is perfect for a quick but impressive dinner that will impress your guests or family.
Ingredients
- 5.6 oz rice (carnaroli)
- 12 oz frozen seafood
- 1 clove of garlic
- 1 Tbsp butter
- 3 Tbsp white wine
- Olive oil to taste
- Parsley to taste
- Lemon zest to taste
- Salt to taste
- Pepper to taste
- Vegetable broth to taste. (or stock cube)
Materials
- Pan
- frying pan
- grater
- Wooden spoon
Preparation
Step 1:
First, prepare the vegetable broth. Alternatively, if time is limited, you can use stock cube.
Step 2:
Meanwhile, partially thaw the seafood by rinsing it under cold water.
Step 3:
Pour the seafood into a pan in which a clove of garlic has previously been browned in olive oil. Then cook for about ten minutes over medium-high heat, stirring frequently (if necessary, add a little water).
Step 4:
Remove the seafood from the pan and set aside. Be sure to remove the garlic clove used during cooking.
Step 5:
In the same pan, toast the rice for a few moments. Next, deglaze with white wine and stir until the alcohol has completely evaporated.
Step 6:
Cook the rice by gradually adding the broth (The average cooking time is about 18 minutes, but you should always check the cooking time by tasting).
Step 7:
When almost cooked, about 3 minutes before turning off the heat, add the previously cooked seafood. Stir and finish cooking the risotto.
Step 8:
Turn off the heat, adjust salt, add chopped parsley, black pepper and grated lemon zest. Stir thoroughly.
Step 9:
Finally, perform the mantecatura with butter (always with the heat off).
Step 10:
The frozen seafood risotto is ready. You can decorate it with grated lemon zest and fresh chopped parsley.