Creamy Seafood Risotto Recipe
Shrimp, Calamari, Salmon, Market Fish, Mascarpone Cream
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Ingredients
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Seafood
Rice and Base
Cream and Flavorings
Method
Preparation
Prepare the seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, calamari, salmon, and market fish. Season with salt and black pepper. Sauté the seafood for about 3-4 minutes until cooked through. Remove from the skillet and set aside.
Sauté aromatics
In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, add the minced garlic and chopped shallots. Sauté for 2-3 minutes until soft and fragrant.
Cooking the Risotto
Add wine
Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
Add stock gradually
Begin adding the fish stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
Finishing Touches
Incorporate seafood and mascarpone
Once the rice is cooked, gently fold in the sautéed seafood and mascarpone cheese. Stir until the mascarpone is fully melted and combined.
Garnish and serve
Remove from heat, stir in fresh parsley, and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional parsley if desired.