Seafood risotto is a fairly popular dish that can be made from a wide variety of marine life. Just choose them to your taste and enjoy a hearty, tasty and healthy meal.

Classic Seafood Risotto Recipe

Required Products:

  • herbs and spices to taste;
  • fish broth - a glass;
  • 0.1 kg of boiled rice until half cooked;
  • 0.4 kg of various seafood;
  • dry white wine - a third of a glass;
  • olive oil - 2 large spoons;
  • 20 grams of tomato sauce.

Cooking process:

  1. Pour oil into a well-heated pan, lay out all seafood, add greens and lightly fry until a beautiful color is formed.
  2. Pour rice there and hold for a few minutes, making a weak level of heating.
  3. Pour in the wine, keep warming the food until it evaporates completely.
  4. Then add the broth and tomato sauce.

Cook for about 10 minutes until the rice is tender.

If you prefer friable rice, then use long-grain varieties. Those who like rice porridge more will like round varieties.

Delicate cream dish

Seafood risotto in a creamy sauce is unusually tender. This is one of the best combinations.

Required Products:

  • 0.3 kg of various seafood to your taste;
  • 0.1 liter cream;
  • a couple of tablespoons of vegetable oil;
  • 0.1 liters of white wine;
  • one small onion;
  • liter of broth (preferably fish);
  • 0.2 kg of rice;
  • 100 grams of cheese block;
  • two garlic cloves;
  • mix of peppers or other spices.

Cooking Algorithm:

  1. Heat the oil in a pan, spread finely chopped garlic and onions into it, bring to a brown color.
  2. Pour rice there, we do not reduce the fire. Frying the cereals, introduce the wine and wait until it evaporates.
  3. After that, we gradually begin to pour the broth. As soon as the first portion is absorbed, we introduce the next part and so on until the rice is soft.
  4. About 10 minutes before removing the dish from the stove, add seafood, put the selected seasonings, add cream, grated cheese and mix.

Cooking in a slow cooker

Seafood risotto in a slow cooker is another way to get a real Italian dish, but a little faster than on the stove.

Required Products:

  • 350 grams of rice;
  • selected composition of spices;
  • 0.3 kg of seafood;
  • onion - 2 pieces;
  • half a glass of white unsweetened wine;
  • three glasses of fish stock or water;
  • for frying vegetable oil.

Cooking process:

  1. Set the mode "Frying", put in a bowl of butter and chopped onion, which we bring to a beautiful color.
  2. We put rice into the vessels and hold for another five minutes, after which we change the program to “Stew”.
  3. Add wine, spices and wait for the alcohol to evaporate completely.
  4. Fill the contents with the selected liquid, change the mode again, but leave it on “Rice”.

And seafood to speed up the process, fry in a pan. We spread them to rice 8 minutes before it is ready. Do not want to stain the pan? Then just fry the seafood in the slow cooker first and set them aside while you cook the rice.

With the addition of mushrooms from Julia Vysotskaya

Required Products:

  • half a teaspoon of salt;
  • 5 cloves of garlic;
  • 150 grams of butter;
  • 0.75 kg of mushrooms;
  • 4 tablespoons of olive oil;
  • one onion;
  • 0.3 kg of seafood;
  • 0.3 kg of rice;
  • 0.2 kg of hard cheese;
  • herbs, spices to taste;
  • 0.75 liters of chicken stock.

Cooking process:

  1. Rinse mushrooms, grind and fry in olive oil. Put half of the specified amount of garlic to them, which must be chopped beforehand.
  2. Keep everything on fire for about two minutes, season with spices and warm for a couple of minutes.
  3. In another pan, we drown part of the butter, combine with pre-chopped onions and bring the latter to transparency.
  4. Then we put the garlic that has remained, and we fall asleep rice. We begin to cover the contents with a heated broth. In the process, it must be completely absorbed by the rice.
  5. Separately lightly fry seafood and spread them to the cereal.
  6. Grind the cheese, cut the greens, add to the dish and keep on fire for a couple of minutes.

Seafood and Vegetable Risotto

Required Products:

  • 120 grams of rice;
  • 0.3 kg of seafood;
  • 2 tablespoons of olive oil;
  • spices to taste;
  • 0.5 liters of broth;
  • any vegetable mix.

Cooking process:

  1. In a pan with olive oil, spread the vegetable mixture and fry for several minutes.
  2. Pour rice here, pour the broth in portions and cook until it is completely evaporated, and the rice becomes soft.
  3. Add seafood, season with spices, keep on fire for a couple of minutes.

Traditional italian food recipe

Required Products:

  • 0.2 kg of seafood;
  • 50 grams of cheese;
  • 0.5 liters of broth;
  • 0.2 kg of rice;
  • small onion;
  • a spoonful of butter and two tablespoons of olive;
  • dry white wine - 50 milliliters;
  • spices to taste;
  • clove of garlic;
  • 20 milliliters of lemon juice.

Cooking process:

  1. Heat butter and olive oil in a pan, put chopped garlic and seafood in them. Fry for about five minutes.
  2. We do the same with onions, but in a different pan. It should become golden.
  3. Add rice to it and fry for five minutes, constantly stirring the products. Pour the wine and wait for it to evaporate.
  4. Fill with part of the broth and begin to cook rice until cooked. When the broth is completely absorbed by the cereal, it is necessary to add the next portion.

About 4-6 minutes before the end of the process, mix rice with seafood, and when serving, sprinkle another hot dish with grated cheese.

From barley with seafood

Is it hard to imagine risotto with another cereal? And you try! The result will definitely surprise you!

  • spices to your taste;
  • 0.2 kg of barley;
  • one onion;
  • white wine - 0.1 liter;
  • seafood - 0.2 kg;
  • 50 grams of cheese;
  • a spoon of olive oil;
  • garlic - 2 cloves;
  • 2 liters of broth.

Cooking process:

  1. Combine the crushed garlic with onions and fry in oil. Add half of the indicated wine, bring to a boil and fill in the cereal. Keep under cover for about five minutes.
  2. Pour the broth in parts, continuing to cook the cereal, and then put the grated cheese and season with spices.
  3. When the cereal has almost completely absorbed all the liquid, combine it with fried seafood and pour in the remaining wine. Before serving, let it brew for about 10 minutes.

Cooking with Green Beans

Required Products:

  • a glass of rice;
  • 0.2 kg of string beans;
  • three tablespoons of olive oil;
  • 30 grams of cheese;
  • bulb;
  • 0.2 kg of seafood;
  • six cups of water or broth.

Cooking process:

  1. In olive oil, slightly fry the onions, add rice to it and after a few minutes start pouring hot broth or water into a cup. A new portion is sent to the dish only after the previous one is absorbed.
  2. It remains to add the fried seafood, chopped beans and season with spices.

Serve the dish, sprinkled with grated cheese.

Cuttlefish ink risotto

Required Products:

  • two cuttlefish;
  • 0.35 kg of rice;
  • seasoning to taste;
  • dry white wine - 0.150 liters;
  • 2 tablespoons of olive oil;
  • liter of broth;
  • 8 grams of ink;
  • bulb.

Cooking process:

  1. We hold the chopped onion for a while in a pan, bringing it to rosy. Add washed, peeled and chopped cuttlefish. Stew until it turns milky.
  2. In another pan, fry the rice for several minutes, pour in the wine and evaporate it. Then add part of the broth. When it is absorbed in rice, we introduce the remaining.
  3. Combine rice with ink and cuttlefish, simmer under a lid over medium heat for about 20 minutes.

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