Can you think of anything more summery and flavorful than seafood risotto with lemon? Follow our recipe and enjoy it with a nice glass of chilled bubbly.
It’s guaranteed to give your palate an “ocean view”.
- (for 6 servings)
- 450 g Vialone Nano rice
- 350 g seafood (prawns, small cuttlefish, mussels, clams, baby octopus)
- 3 tablespoons Limmi lemon juice
- 100 ml extra-virgin olive oil
- 1 glass white wine
- 1 clove garlic
- 1 onion
- 1 small bunch parsley
- ½ hot red pepper
- vegetable broth (1 liter of water, 2 carrots, 2 onions, 1 rib of celery, extra-virgin olive oil, salt)
Thoroughly wash the mussels and clams.
Prepare the vegetable broth: wash and chop the vegetables, then place it in the water. Once it boils, add the salt and cook it for 15 minutes.
Place 2 tablespoons of extra-virgin olive oil in a saucepan. Add the chopped onion and garlic and cook till the onion is translucent. Add the shellfish, cover it and cook on high heat until the shells open. Add the octopus and sliced cuttlefish, then pour 1/2 glass of white wine over them. Wait 10 minutes, and then add the shelled prawns. Lastly add lemon juice to thin the liquid.
Next, add the rice. Let it toast for a while, then deglaze it with a bit of white wine, and start adding the broth, a little at a time, when you see the rice is drying out. Sprinkle chopped parsley and chopped hot pepper over it.
Mix and add a little more broth each time the rice is about to “stick”.
Once the rice is cooked, serve it garnished with a few leaves of parsley.