Seafood risotto recipe

The seafood risotto It can become your weapon to conquer hearts through the stomach. It is a relatively simple dish to make, it requires some technique but nothing that is difficult. Carry few ingredients, and tastes amazingly good .

If you're married or flogged and fought with your partner, or just want your relationship to move forward, make this risotto recipe of seafood . If after trying it, you still do not achieve your goal, give it another dish . If even then nothing happens, then that person is not for you, or is allergic to shellfish and you killed her.

An interesting ingredient that I used in this recipe for seafood risotto was paprika powder, I do not remember why it was that I happened to put it on, but I did it and the flavor went from being "incredible" to "incredibly wonderful."

Although technically you can make risotto with regular grain rice, always it is better to use arborio rice , it is more creamy. Try to get it.

How to make Risotto de Seafood

Ingredients:

• 1 and a half cups of arborio rice
• 300 grams of prawns
• 200 grams of fresh squid
• 1 liter (approximately) of shrimp broth
• 1 large onion
• 2 sweet peppers (or spicy if it provokes you)
• several branches of fresh parsley
• 1 stream of white wine
• 1 teaspoon of paprika
• 1 tablespoon of butter
• Salt and pepper

Preparation:

Wash and peel the prawns, and make broth with the shells, here I explain how .

Clean squids well and chop them in medium rings. Reserve together with the prawns.

In a deep pot sauté the onion and the chili in butter until the first one begins to shine.

Add the calamari and sauté for a couple of minutes. After this time should have been white, at this time add a stream of white wine and stir well to evaporate the alcohol quickly. Put a pinch of salt and pepper

.

Add the rice, stir so that it is well impregnated with the liquids.

Start pouring the water from the shrimp broth that you previously made. First 2 cups.

From this moment you will stir with a palette constantly, without stopping.

The idea is that the liquid never dries, you must be adding one cup at a time to the rice when the liquid evaporates a lot, and always, always stirring .

As the minutes pass, the preparation will become creamy. Correct the salt and pepper and continue to incorporate liquid.

Look at the picture below. This is the way the pot should always be at all times.

After about 15 minutes check the grain of the rice, it should be almost, if not ready, depending on your kitchen and pot.

At this time you are going to add the prawns, in addition to another little broth more . Keep stirring and, if necessary, lower the temperature of the burner.

In less than 5 minutes your risotto should be ready.