Tomo’s Seafood Risotto
Seafood risotto for seafood lovers.
Total Steps
7
Ingredients
11
Tools Needed
8
Related Article
http://ifreelance.com/pro/7958Ingredients
- 2 package frozen mixed seafood
- 500 milliliter vegetable or fish bouillon (from cubes)
- 2 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 300 gram Arborio or risotto rice (round grain)
- 1 cup fresh tomato, peeled and chopped or ⅓ canned chopped tomatoes
- 100 milliliter white wine
- Parsley, chopped(optional)
- Salt and pepper(optional)
- Parmesan cheese for sprinkling(optional)
Instructions
Step 1
Thaw the frozen seafood and drain it well.
Step 2
Prepare vegetable or fish bouillon from cubes according to manufacturer's instructions, and keep it warm.
Step 3
Sauté the chopped onion and garlic in olive oil for a few minutes. Stir in the rice and continue to sauté for 1 to 2 minutes.
Step 4
Pour a small amount of the warm bouillon broth over the rice, stirring constantly. Cook over low heat. Once the rice has absorbed the liquid, repeat this process until the rice is half cooked, which takes about 10 minutes.
Step 5
Add the seafood, chopped tomatoes, white wine, and the remaining bouillon to the rice. Stirring constantly, simmer until the rice absorbs all the liquid and is cooked al dente.
Step 6
Season the risotto with salt and pepper to taste.
Step 7
Sprinkle with chopped parsley and Parmesan cheese, then serve immediately.