Recipe: Delicious Italian seafood Risotto (c60-80min)

Italian seafood Risotto (c60-80min).

Italian seafood Risotto (c60-80min) highly diverse and have mind flavor that unique. Several kinds of Italian seafood Risotto (c60-80min) recipes are also enough convenient to process and do not take long. Though not everybody likes Italian seafood Risotto (c60-80min) food, now few people are getting attached and like the sundry Italian seafood Risotto (c60-80min) foods on hand. This could be visible than the number of restaurants that provide Italian seafood Risotto (c60-80min) as one of the dish. You can have Italian seafood Risotto (c60-80min) using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Italian seafood Risotto (c60-80min)

1. It's 350 g of risotto rice (this is enough for 2 people and more for leftover for second day).
2. It's 100 g of squid.
3. It's 200 g of or so of mussels (about 3-4 per person) (optional).
4. Prepare 10 of prawns (2-3 per person).
5. It's 1-1.2 litres of hot veg or fish stock.
6. It's 100 ml of passata.
7. You need of Small chopped onion.
8. It's of Glug of white wine.
9. Prepare Knob of butter.
10. Prepare of Olive oil.
11. It's to taste of Salt.
12. Prepare of Fresh parsley.
13. It's of Palmeresan cheese.

Italian seafood Risotto (c60-80min) step by step

1. Cook squid and onion till soft..
2. Add rice and stir for 1-2 mins. Add wine and let it evaporate. Turn heat down to low. Add about 3/4 of the stock and passata. Cook on low stirring occasionally. After 10 mins, contiue stirring and add more stock as needed. repeat this few times, do not use stock in one go.(i also realise my rice is too soft, maybe can try not too soft).
3. Pan fry prawns in a separate pan until pink and cooked. Set aside. When stock absorbed and rice cooked add a knob of butter Stir well until creamy. put all the prawns in the rice apart from two to garnish, put some shredded palmeresan cheese. Serve with prawns on top and fresh parsley.
4. Give some white wine and garlic sauce, salt makes a lot of different on the taste. I sometime put all things together, not really following the right order, but I tend to push seafood at the last, so it not over cooked..

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