Seafood risotto

Seafood risotto, quick Greek rice recipe

I highly recommend this seafood risotto recipe , it is very simple to make and is more than delicious.

Ingredients – Seafood Risotto (2 people)

• 150 g My Natural Oil Ariston risotto gluten free

• 250 g seafood (shrimp, octopus, mussels, cuttlefish)

• 50 g My Natural Oil Ariston butter infused extra virgin olive oil

• 1 clove of garlic

• 1 small dried red chili pepper

• approx. 1 l vegetable broth

• 1 small glass of white wine (50 ml)

• parsley (optional)

• parmesan (optional)

• My Natural Oil Ariston sea salt

• piper

Recipe – Seafood Risotto

• Put the butter oil in large frying pan over low heat. Add the finely chopped garlic clove and the chili pepper. Saute for a few seconds, being careful not to burn the garlic, then add the rice.

• Sauté the rice for a few minutes in butter oil, and when it becomes translucent, add the seafood and a tablespoon of finely chopped parsley.

  
  

  

  
  

• Mix the rice with the seafood, about 3-4 minutes, and then add the glass of wine. Let the alcohol evaporate completely and start adding the soup gradually. First add 1 ladle of soup over the rice and mix well,

  
  

  

  
  

• Add the second ladle of soup only when the first ladle has been completely absorbed by the rice.

• I got 4 ladles of soup. At the end, I season with salt and pepper and add 2-3 tablespoons of finely grated parmesan .

  
  

• Serve our delicious seafood risotto immediately.

  
  

• Tips for an authentic Greek risotto 

  • For risotto, the rice is not cooked until it becomes pasty. The rice grain should feel soft when you chew it .

  • Risotto should not have a dry or liquid consistency, but a creamy one. Risotto is always served immediately after preparation. If we reheat it, it loses its flavor.

  • The preparation time is a maximum of 45 minutes, so I advise you to cook it and eat it immediately after preparation.

  • Enjoy your meal!