Seafood risotto with saffron

For the love of seafood!

I used to be jealous of those, who live by the sea and have the luxury of getting fresh seafood. Truth be told I still am jealous, but I have my options. I also used to be resentful towards frozen food. With time started appreciating it more, yet choosing carefully quality products and paying attention to what’s said on the label – where it comes from, how was it frozen, etc. Almost at all times there’s a pack of frozen seafood mix in our freezer – everyone in the family loves it, especially if it has a kick of some spiciness.

I always say that I can cook any time and almost anything, yet there are moments when the love for cooking is there, but the ideas what to go for suddenly evaporate. That seafood mix saves the day every time – be it italian pasta, risotto, glass noodles or some creamy soup.

So risotto it is!

It may seem complicated at first, but it really isn’t! Very few ingredients and a truly simple process with quite a bit of stirring. I’m sure you’ll master it very quickly!

Seafood risotto with seafood and saffron

1 Carrot
2 Onions
1 Bay leaf
2 Garlic cloves
400 g (1 pack) Arborio/Carnaroli rice
400 g Seafood mix
2 Tbsp Olive oil
1 Nob Butter
1 Glass White wine
Parmigiano

I have not found vegetable stock I like enough at stores, so I always make my own. Bring ~1 litre of water to a boil with 1 diced carrot, 1 onion and 1 bay leaf. This will serve perfectly for the risotto.
Chop 1 onion and the garlic cloves. Preheat a pot large enough for the risotto and melt a dab of butter, add a few tablespoons of olive oil and cook the onions and garlic until soft.
Add the rice. It will quickly absorb the oil and butter. Keep stirring. In about 1 minute it will start getting a bit translucent. Add a glass of white wine and cook. The alcohol will evaporate very quickly and once it gets absorbed by rice, start adding stock 1 cup at a time and through in a pinch of saffron. Keep stirring. I know it takes patience. Yet doing it one step at a time and adding the stock slowly will make the risotto creamy. Taste for salt and add to your liking.
Remember it is important to cook risotto al dente. So either follow instruction on the package or taste yourself. I usually cook mine in about 20 minutes.
Now I like to cook my seafood separately and then mix it it, once cooked in a bit of butter and a bit crisp.
The final touch – sprinkle with as much parmigiano as your stomach desires! I need to control that part of the process at home, since my family members can eat anything with cheese (I do mean – anything!).
Serve and enjoy!