There’s something truly special about seafood risotto. You can use fish stock for this recipe, but I actually recommend chicken or beef broth — even a teaspoon of roasted meat juices makes the flavor richer. Italians often skip onion in seafood-based risotto.
- basic bianco risotto base
- 300 g seafood (store-bought “seafood mix” with squid, scallops, shrimp, etc.; remove mussels if their flavor feels too strong)
- small piece of fennel bulb, finely chopped, or fennel seeds
- dried chili
- a few sprigs parsley
- a little butter
Cook risotto following the basic recipe, but skip the onion and use extra garlic.
Grind fennel seeds and dried chili in a mortar and add at the first stage of cooking. Optionally, use a bit more saffron.
When the rice is almost done, add the chopped seafood. Keep adding broth and stirring.
After 2 minutes, stir in butter, cover, and let it rest.
Serve sprinkled with chopped parsley.
Cook risotto following the basic recipe, but skip the onion and use extra garlic.
Grind fennel seeds and dried chili in a mortar and add at the first stage of cooking. Optionally, use a bit more saffron.
When the rice is almost done, add the chopped seafood. Keep adding broth and stirring.
After 2 minutes, stir in butter, cover, and let it rest.
Serve sprinkled with chopped parsley.
