Luxurious Seafood Risotto Marinara (Impression)

Rich Arborio rice simmered slowly in seafood and tomato broth for a truly indulgent Italian classic.

# Liste des ingrédients:

→ Base

01 - 1 white or yellow onion, chopped (about 1 cup)
02 - 4 cloves of garlic, finely chopped
03 - 2 cups of Arborio rice
04 - 6 cups of fish or vegetable broth
05 - 1 tablespoon of butter
06 - 1 tablespoon of olive oil

→ Flavor Elements

07 - 6 tablespoons of tomato paste
08 - Salt and black pepper to your liking
09 - 1 cup of white wine
10 - Chopped parsley for a finishing touch (optional)
11 - 2 tablespoons fresh lemon juice
12 - 1/2 teaspoon red pepper flakes (optional for heat)

→ Seafood

13 - 1 pound of peeled, deveined shrimp without tails
14 - 1 pound of sea scallops

# Étapes de préparation:

01 - Keep the broth gently warmed on low heat while you’re cooking, so it’s ready when needed.
02 - In a large skillet, melt butter with olive oil over medium heat. Toss in the onion and garlic, stirring for about 5 minutes until soft.
03 - Mix in the wine and lemon juice, letting the liquid reduce slightly.
04 - Pour in Arborio rice, then stir it around to coat and let it soak up the flavors from the wine mix.
05 - Spoon 1 cup of warm broth into your rice mixture. Keep stirring as it cooks down, about 5 minutes.
06 - Keep adding 1 cup at a time, letting the rice absorb each addition. Stop when you have about 2 cups of broth left.
07 - Blend the tomato paste into the last 2 cups of broth. Bring it back up to a light simmer.
08 - Continue ladling in the tomato-enriched broth, letting each portion cook into the rice completely before adding more.
09 - Stir in the last cup of broth along with your scallops and shrimp as the rice absorbs the liquids.
10 - Keep stirring gently until all the liquid is absorbed and the seafood is cooked through (opaque).
11 - Adjust with salt, pepper, and chili flakes if you like some heat.
12 - Scatter some parsley on top if desired and serve while hot.

# Informations complémentaires:

01 - Always keep stirring while cooking the risotto so it gets creamy from the rice starch.
02 - Use only high-quality, fresh seafood for better taste and texture.
03 - Cook the risotto until it’s creamy but still has a tiny bite in the center (al dente).

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