Follow these steps for perfect results
Arborio rice
Shrimp
tails
Squid
pieces
Mussels
meat
Tomatoes
strained juice
White wine
Water
Olive oil
Garlic
minced
Oregano
Hard cheese
Parmesan cheese
grated
Heat olive oil in a pan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp, squid, and mussels to the pan and sauté for 3 minutes until partially cooked.
Add rice to the pan and stir to coat with oil.
Pour in white wine and cook for 2 minutes until alcohol evaporates.
Add strained tomato juice, salt, pepper, and oregano to the pan.
Pour in water, mix well, and bring to a simmer.
Cook for 15 minutes, stirring occasionally, until rice is tender and creamy.
If the risotto becomes too dry, add hot water as needed.
Stir in hard cheese (Parmesan or similar) and allow it to melt into the risotto.
Serve hot, sprinkled with grated Parmesan cheese.
Expert advice for the best results
Use high-quality seafood for the best flavor.
Stir the risotto frequently to ensure even cooking and a creamy texture.
Adjust the amount of liquid based on the desired consistency.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time, but best served fresh.
Serve in a shallow bowl, garnished with fresh parsley or basil and a lemon wedge.
Serve with a side salad.
Pair with crusty bread.
Complements the seafood flavors
Light and refreshing
Discover the story behind this recipe
A traditional seafood dish often served during special occasions.
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