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Seafood risotto

Seafood risotto with recipe

When one thinks of risotto, it is usually associated less with Japan and more with Italian cuisine and its rich culinary tradition. Risotto has its roots in Northern Italy, particularly in the Piedmont region, and can be traced back to the 14th century when rice was cultivated there. The word "risotto" comes from the Italian word "riso," which means rice. Originally, risotto was a simple dish for farmers and workers, made from rice, water, and basic ingredients such as onions and cheese. Over time, risotto evolved into a globally popular dish, refined by the addition of ingredients such as mushrooms, seafood, and various vegetables.

Why is it called risotto?

The word "risotto" comes from the Italian word "riso", which means rice. Originally, risotto was a simple dish for farmers and workers, made from rice, water, and basic ingredients such as onions and cheese. Over time, risotto evolved into a globally popular dish, refined by the addition of ingredients such as mushrooms, seafood, and various vegetables.

Recipe in this blog post:

» Seafood risotto

Which types of rice are suitable for risotto?

Arborio rice is the most well-known rice variety for risotto because it has a high starch content and a hard outer layer, which helps the dish achieve its characteristic creamy consistency. Other rice varieties such as Carnaroli rice and Vialone Nano rice are also excellent for making risotto. Like Arborio rice, these varieties are distinguished by their short-grain structure and high starch content, which is slowly released during cooking. This property is crucial for creating a creamy risotto.

How is risotto prepared correctly?

Before cooking, the rice is usually not washed to retain the starch that contributes to the creaminess of the dish. The preparation process often begins with sautéing finely chopped onions in butter and/or olive oil. This gives the risotto an aromatic base.

After the rice is briefly sautéed, warm broth or wine is gradually added. This is done step by step, while constantly stirring the rice to evenly distribute the starch and gradually cook the grains. The amount and type of liquid used can vary depending on the recipe and individual preferences. Traditionally, hot vegetable or meat broth is used to impart flavor to the risotto, while white wine adds subtle acidity and additional flavors.

The cooking process requires patience, as the rice must be cooked slowly and gently to achieve the desired creamy consistency, where the grains are tender on the outside and slightly al dente on the inside. This constant addition of liquid and stirring is key to ensuring the risotto is cooked evenly and perfectly.

Risotto is a versatile dish that can be varied depending on the region and seasonal availability of ingredients. In addition to classic versions with mushrooms or shrimp, there are countless modern interpretations with various vegetables, herbs, and even fruits. In today's cuisine, risotto is enjoyed both as a main dish and as an elegant side to meat, poultry, or fish, with its creamy consistency and rich flavor always taking center stage.

Preparing risotto in cast iron

Cast iron pans are versatile kitchen tools that are not only great for specific dishes like omelets but also ideal for preparing risotto. Due to their even heat distribution and sturdy construction, cast iron pans provide the perfect conditions for the demanding technique of cooking risotto.

Risotto requires a pan that distributes heat evenly over the entire surface to cook the Arborio rice slowly and uniformly. The properties of cast iron ensure that the temperature remains consistent and the risotto cooks evenly while continuously adding broth or wine and stirring to achieve the desired creamy consistency.

The ability to use cast iron pans both on the stovetop and in the oven makes them especially versatile. Once the risotto is perfectly prepared, the pan can be stylishly presented on a serving plate. Cast iron pans are known for their durability, provided they are carefully maintained, and offer excellent heat conduction for a variety of dishes, including risotto.

Cast iron pans To the products »

Seafood risotto recipe

No. of persons2 personsNo. of persons
Total Timeca. 50 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Dishmain mealDish
Caloriesca. 320 kcal pro PortionCalories
Gemüse Curry in einer Schüssel mit Essstäbchen
List of ingredients
1 cup white rice such as Arborio rice
150ml water
1/2 Onion
2-3 Cherry tomatoes
1 Peppers
1 1/2 tsp salt
various seafood such as shrimps
some Melting cheese
some Oil
some Parsley
Kochende Miss Oryoki
Fry onions seafood and risotto rice
Pour water into the cast iron pan
Add the melting cheese, cherry tomatoes and peppers
Serve the risotto with chopped parsley
Step 1

Slice the onion thinly so it softens quickly and releases its aroma when sautéed. Cut the bell pepper into bite-sized pieces to ensure even cooking time. Halve the cherry tomatoes so they release their sweetness during cooking. Finely chop the parsley so it evenly infuses the dish with its fresh flavor and serves as a garnish.

Step 2

Heat the oil in a large pan over medium heat. Add the onion and seafood, and sauté everything for 2-3 minutes. The onion should become soft and the seafood should be lightly browned. Stir occasionally to ensure the ingredients cook evenly and nothing burns. Make sure the heat is not too high to keep the seafood tender and allow the onion to caramelize slowly.

Step 3

Add the risotto rice to the pan and gently stir to ensure it absorbs the oil well. This ensures that the rice cooks evenly and doesn't stick. Sprinkle a pinch of salt over it to enhance the flavor, and stir again. Make sure the rice is evenly distributed and all grains are coated with oil. This helps to season the rice well and cook it evenly.

Step 4

Pour the water into the pan and make sure the rice is evenly covered. Cover the pan with a suitable lid and reduce the heat to a low setting. Let the rice simmer for 10-14 minutes until it is almost cooked and the water is mostly absorbed. Check occasionally to ensure the rice is cooking evenly and add a bit more water if needed to prevent burning. Ensure the rice is soft but still slightly firm to the bite.

Step 5

Open the lid and spread the melting cheese, cherry tomatoes, and bell pepper pieces over the rice. Cover the pan again with the lid and let the risotto rest for another 5 minutes. This allows the cheese to melt and the flavors of the tomatoes and bell peppers to blend with the rice. This resting period allows the ingredients to mix well and impart a rich flavor to the dish. Finally, gently stir to evenly distribute the cheese.

Step 6

Sprinkle the finished risotto with the finely chopped parsley to give it a fresh touch. Taste again before serving and add additional salt if needed to enhance the flavor. Serve the risotto hot to highlight the melted cheese and flavors. Ensure to evenly distribute the ingredients to provide a balanced mixture of rice, seafood, and vegetables in every bite.

If you would like to prepare this recipe vegetarian, replace the fish with your favorite vegetables or tofu. Sauté the vegetables or tofu with 1 tbsp oil over medium heat for about 5 minutes until lightly browned. Remove from heat and add back to the dish at Step 5. Enjoy your meal! (O shokuji o o tanoshimi kudasai)

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01.07.2024 / Recipes


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