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Saffron Seafood Risotto with Parmesan Shavings in 45 Min

Saffron Seafood Risotto with Parmesan Shavings
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A rich and creamy seafood risotto infused with saffron and topped with parmesan shavings.

Ingredients

Scale
  • 2 cups Arborio rice
  • 4 cups fish or vegetable stock
  • 1/2 cup white wine
  • 1 pinch saffron threads
  • 1 lb mixed seafood (shrimp, mussels, calamari)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated parmesan cheese
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the stock in a pot and keep it warm.
  2. In a pan, sauté onion and garlic in olive oil until soft.
  3. Add Arborio rice and stir for 1-2 minutes.
  4. Pour in white wine and let it absorb.
  5. Dissolve saffron in a little warm stock and add to the rice.
  6. Gradually add stock, one ladle at a time, stirring until absorbed.
  7. When rice is half-cooked, add seafood and cook until done.
  8. Stir in butter and parmesan, season with salt and pepper.
  9. Garnish with fresh parsley and extra parmesan shavings.

Notes

  • Use fresh seafood for best flavor.
  • Stir constantly to prevent sticking.
  • Adjust stock quantity if rice needs more liquid.

Nutrition

Find it online: https://bibodo.com/saffron-seafood-risotto-parmesan-shavings/