Risotto with seafood - II type

Submitted by enr on 24 Nov 2014
1 cup pearl rice
1 onion
3 cloves garlic
700-800 g seafood - in this case used clams, squid, shrimp and pre-cooked octopus
5-6 crab rolls
2 tbsp butter
2 tbsp olive oil
1/2 tsp lemon zest
salt, pepper and lemon juice
lemon slices for serving
Risotto with seafood - II type
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First prepare the rice. The washed rice is put to boil with 2 cups water, and 1/2 tsp salt. At the moment the boil reduce the heat so as to detect and simmer 3-4 minutes. Then wash the rice under running water and set aside. Rice is not cooked completely, but it will happen after adding the seafood. Stew in 2 tbsp butter chopped onion and garlic. Wash seafood and if necessary cut them into pieces. If you use frozen products- them thaw completely. Wash them under running water to drop the ice layer and so add them to the onions. Seafood will put a lot of water, which will later be absorbed by the rice. Stew them about 7-8 minutes. Add the rice and stir well. If you use smoked fish now is the time to add it. Leave to simmer for 2-3 minutes and turn off the heat, but do not remove it from the court. Add the chopped crab rolls - no need to thaw, salt and pepper. When the rice absorbs all the liquid remove the vessel from the heat. Sprinkle with lemon zest, 1-2 tsp lemon juice and 2 tbsp olive oil. Serve warm risotto with lemon pieces. * The way I suggest recipe is different from the technology of making risotto. Home love rice to be removed, so I concoct in advance and then wash it. * Over the years I've made different versions of this risotto. If I smoked fish always add a little of it and then the taste of risotto is incredible. I've done it without mussels and shrimp only, ever choice of seafood depends entirely on you. * It is best to use a deep pan with non-stick wok or bottom. * 1 cup = 250 ml
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24 Nov 2014