Ingredients to make Risotto with original seafood:
- 175 grams of squid rings
- 4 tablespoons of olive oil
- 200 grams of clean prawns
- 1 liter (4 cups) of fish broth
- 2 crushed garlic cloves
- 175 grams of white fish fillets, sea bass or fresh cod, skinless and cut into bite-sized pieces
- 16 clean scallops or scallops
- 3 chopped Romano tomatoes
- 1 leek, white part only, finely sliced
- 360 grams (1 and 2/3) cups of rice for risotto
- 1/2 cup (125 ml) dry white wine
- 1 tablespoon butter
- 3 chopped Romano tomatoes
- 1 and ½ tablespoons finely chopped parsley
- 1 and ½ tablespoons finely chopped dill
How to make Risotto with original seafood:
- Heat half the oil in a large heavy-bottomed pot. Add the garlic and cook over low heat for 20-30 seconds, continuing to brown.
- Add the calamari and prawns and season lightly. Increase the heat and cook until they turn opaque.
- Remove the squid and prawns and reserve them.
- Add the fish and scallops to the pot and cook until they change color. Remove and reserve.
- Pour broth into a separate pot, bring to a boil, and then bring to a very low heat.
- Add the remaining oil to the large pot. Add the leek and cook for 3-4 minutes or until soft but not brown.
- Add the rice and reduce the heat to low. Season and stir so that the rice is well coated, then add the white wine. Increase the heat and cook, stirring, until the liquid has been absorbed.
- Now pour in a ladle of the hot broth and cook over moderate heat, stirring constantly.
- When the broth is absorbed, add another ladle of broth.
- Continue like this for about 20 minutes, until you have added all the broth and the rice is al dente. (You may not need all of the broth, or you may need a little extra.) If you prefer, add more broth to make the risotto more liquid.
- Add tomatoes, shellfish and fish and mix gently.
- Remove from the heat and carefully incorporate the butter and herbs. Season with salt and black pepper. Serve immediately.
