Risotto is one of the gastronomic symbols of Italy, along with spaghetti, lasagna and pizza. The dish is prepared quite simply and is suitable for special dinners. Classic risotto with seafood will allow you to plunge into the real atmosphere of the Mediterranean.
Ingredients
- Vegetable broth (chicken is also suitable) – 1 l
- Fig - 300 g
- Wine (dry white) – 100 ml
- Butter - 60 g
- Onion - 1 pcs.
- Tomatoes - 1 pcs.
- Sea cocktail (frozen) – 400 g
- Garlic - 2 tooth.
- Parmesan - 50 g
- Salt - to taste
- Ground black pepper - to taste
- Greenery - for decoration
Step-by-step cooking recipe
Defrost the sea cocktail at room temperature. Drain the liquid.
Melt half of the butter in a hot frying pan, add garlic, fry over low heat for 1 minute.
Take out the garlic and put the sea cocktail in the pan. Simmer until the liquid evaporates. Add salt and pepper to taste.
Put the broth on the fire and bring to a boil. Then turn down the heat.
Finely chop the onion.
In a frying pan with high walls, melt the remaining butter, add the chopped onion and saute it until transparent.
Add the rice, stir and continue to fry over medium heat for a few minutes.
Add white wine to the rice, continue to fry until the wine evaporates.
Add hot broth to the rice in small portions in several meals. Check the readiness of rice to taste.
Grate the parmesan and add it to the finished rice.
Cut the tomato into cubes.
Heat the seafood in a frying pan and add the chopped tomato. Mix it up.
Arrange the rice in portions on plates, put the seafood on top and sprinkle with black pepper to taste.
Decorate the finished dish with herbs.
