How to make Seafood Risotto -
A delicious italian rice with mussels, scallops and prawns.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mussels, Scallops (सकैलप्स/ सीप)
Cuisine : Italian
Course : Rice
For more recipes related to Seafood Risotto checkout Goan Mussel Pulao. You can also find more Rice recipes like Lemon Rice Green Tomato Tamarind Rice - SK Khazana Thai Fried Rice Chicken Majboos
Seafood Risotto Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Seafood Risotto Recipe
Mussels 7-8
Scallops 5-6
Prawns (kolambi/jhinga) 12 medium
Rice (surti kolam) 1 cup
Onions peeled 2 small
White wine 1 1/4 cups
Bay leaf 1
Fresh thyme 1 sprigs
Olive oil 4 tablespoons
Shallots roughly chopped 2
Celery roughly chopped 1/2 stem
Carrot roughly chopped 1/2 medium
Garlic roughly chopped 4 cloves
Thick cream 1/4 cup
Parmesan cheese grated 2 tablespoons
Fresh parsley chopped 1 tablespoon
For garnishing
Parmesan cheese as required
Method
Step 1
Clean mussels and scallops well and wash thoroughly. Pat dry. De-vein the prawns.
Step 2
Reserve the heads and shells. Wash and pat dry. Roughly chop one onion and finely chop the other.
Step 3
Put the mussles, one cup white wine, roughly chopped onion, bay leaf and thyme in a large pan. Cover and bring to a boil. Cook till the mussels open out. Remove mussels from the liquid and set aside to cool. Strain the liquid and keep aside. Heat two tablespoons of olive oil in a large pan and stir-fry prawns over high heat till they turn pink.
Step 4
Drain and set aside. In the same oil add scallops and cook for two minutes. Drain and set aside. Add the prawns heads and shells and cook for two minutes crushing them as they are getting cooked. Drain and keep aside. Add shallots, celery, carrot and half the garlic and cook for two minutes.
Step 5
Add the strained liquid and boil for fifteen minutes. Add one cup of water and bring to a boil and cook for a further ten minutes. Strain the liquid pressing the solids to extract as much flavour as possible. Add enough water to the strained liquid to make three and a half cups, bring to a boil and then simmer over low heat till required.
Step 6
Heat remaining two tablespoons olive oil over medium heat in a large heavy bottomed pan. Add finely chopped onion and cook till soft and translucent. Add rice and remaining garlic and stir. Once the rice is completely coated with oil cook for two minutes and add the remaining white wine.
Step 7
Cook over low heat, stirring continuously, till all the wine has been absorbed. Add the stock, half a cup at a time, cook stirring continuously till all the stock has been used up. Add cream and grated parmesan cheese and mix. Adjust seasoning and remove from heat.
Step 8
Stir in the cooked mussels, scallops, prawns and chopped parsley. Serve hot garnished with parmesan shavings and lemon wedges.
Nutrition Info
Calories : 1828 Kcal
Carbohydrates : 180.6 gm
Protein : 86.9 gm
Fat : 83.9 gm
Other : Iron- 21.1mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
