Seafood risotto
Hello!
We have an interesting dish today. Another version of our favorite risotto, but this time with octopus, shrimp and zucchini.
Difficility: 4/10
Cooking time: 30 min.
Number of servings: 2-3
Ingredients:
- Arborio rice, 200 gr.
- Octopuses, 60 gr.
- Shrimps, 100 gr.
- Zucchini, 150 gr.
- Onion, 1 PC.
- Parmesan cheese (grated), 30 gr.
- Cherry tomatoes, 4-5 PCs.
- Balsamic vinegar, 10 ml
- Lemon juice, 2 ml
- Tuscan seasoning, 6 gr.
- Basil
- Chives
- Vegetable oil, salt
Peel and cut the onion into medium slices, zucchini into thin slices, cut chives and basil finely (leave a few of basil leaves to serve).
Heat 2 tablespoons of vegetable oil in a frying pan. Add rice, 2/3 tuscan seasoning, salt to taste and fry on high heat for one minute.
Add 500 ml of hot water, reduce the heat to a minimum and cook the rice under the lid for 15 minutes, stirring occasionally. If the water is absorbed before the rice is ready, add a little and continue.
Heat a little vegetable oil in another pan, add the remaining tuscan seasoning, lemon juice and fry the octopuses for four minutes on high heat, salting in the process.
Put the octopuses aside on a napkin or a sieve to remove the oil.
Add 2 tablespoons of vegetable oil to the pan and fry the onion over high heat for a minute.
Add the balsamic vinegar, zucchini, shrimps, basil, chives, stir, reduce the heat to medium and cook for 4 minutes.
Cut the tomatoes in half, add to the pan, mix and warm for a two of minutes over medium heat.
Add 2/3 of the parmesan, vegetables with shrimps, octopuses to the pan with rice, salt to taste, stir, cover with a lid and warm for two minutes on a low heat.
Serve with basil leaves and remaining parmesan.
Bon appetit!
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