Recipe of Any-night-of-the-week Italian seafood Risotto (c60-80min)

Italian seafood Risotto (c60-80min).

Italian seafood Risotto (c60-80min)

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, italian seafood risotto (c60-80min). One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Italian seafood Risotto (c60-80min) is one of the most popular of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Italian seafood Risotto (c60-80min) is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have italian seafood risotto (c60-80min) using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Italian seafood Risotto (c60-80min):

{Get 350 g of risotto rice (this is enough for 2 people and more for leftover for second day).
{Prepare 100 g of squid.
{Take 200 g of or so of mussels (about 3-4 per person) (optional).
{Prepare 10 of prawns (2-3 per person).
{Take 1-1.2 litres of hot veg or fish stock.
{Make ready 100 ml of passata.
{Make ready of Small chopped onion.
{Take of Glug of white wine.
{Prepare Knob of butter.
{Make ready of Olive oil.
{Get to taste of Salt.
{Take of Fresh parsley.
{Get of Palmeresan cheese.

Steps to make Italian seafood Risotto (c60-80min):

Cook squid and onion till soft..
Add rice and stir for 1-2 mins. Add wine and let it evaporate. Turn heat down to low. Add about 3/4 of the stock and passata. Cook on low stirring occasionally. After 10 mins, contiue stirring and add more stock as needed. repeat this few times, do not use stock in one go.(i also realise my rice is too soft, maybe can try not too soft).
Pan fry prawns in a separate pan until pink and cooked. Set aside. When stock absorbed and rice cooked add a knob of butter Stir well until creamy. put all the prawns in the rice apart from two to garnish, put some shredded palmeresan cheese. Serve with prawns on top and fresh parsley.
Give some white wine and garlic sauce, salt makes a lot of different on the taste. I sometime put all things together, not really following the right order, but I tend to push seafood at the last, so it not over cooked..

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