- Prepare the ingredients. Finely chop the shallots so they will soften and blend seamlessly into the risotto during cooking. Mince the garlic as evenly as possible. Prepare the stock in advance and keep it gently simmering in a saucepan nearby; using hot stock is essential to maintain a consistent cooking temperature. If you are using frozen seafood, make sure it is fully thawed beforehand to avoid excess water being released during cooking.
- Cook the seafood. Heat a sauté pan over medium-high heat with a drizzle of olive oil. Add the garlic and let it cook briefly until fragrant, taking care not to let it brown, which would add bitterness. Add the mixed seafood and sauté over high heat for 3 to 4 minutes, just until cooked through and lightly colored. The goal is to seal in flavor while keeping the seafood tender. Remove it from the pan and set it aside, reserving any cooking juices to add depth and aroma to the risotto later.
- Toast the rice. In the same sauté pan, or in a clean saucepan, melt a knob of butter with a little olive oil over medium heat. Add the chopped shallots and sweat them gently until soft and translucent, without allowing any coloration. Add the rice and stir continuously for about 2 minutes. The grains should become glossy and slightly translucent around the edges; this “nacré” stage ensures the rice absorbs liquid gradually while maintaining its structure.
- Deglaze with wine. Pour in the dry white wine and stir steadily as it bubbles. Let it evaporate completely so only its acidity and aroma remain. This step balances the richness of the butter and seafood while adding complexity to the overall flavor.
- Cook the risotto. Add one ladle of hot stock to the rice and stir gently until it is fully absorbed. Continue adding stock one ladle at a time, stirring regularly and waiting for each addition to be absorbed before adding the next. This gradual process, which takes about 18 to 20 minutes, allows the rice to release its starch, creating a naturally creamy texture. The grains should be tender while still retaining a slight firmness at the center.
- Add the seafood. About 5 minutes before the end of the cooking time, return the reserved seafood and any cooking juices to the pan. Stir carefully to reheat everything evenly without breaking up the pieces. Adding the seafood at this stage prevents overcooking and preserves its delicate texture.
- Finish with butter (mantecare). Remove the pan from the heat and add the remaining cold butter, cut into small cubes. Stir vigorously until fully incorporated. This final emulsification step gives the risotto a smooth, glossy finish and an especially creamy consistency. Add the finely chopped parsley for freshness and color.
- Serve immediately. Spoon the risotto into deep plates while it is still loose and creamy. Finish with freshly ground black pepper and serve straight away, as risotto is best enjoyed at the moment it reaches its ideal texture.
Serving
La suite de l’article se trouve à la page suivante
Publicité
Yo Make również polubił
Sauce à l’ail de grand-mère, simple et onctueuse
Pendant qu’un homme noir travaillait en silence sous la lumière vacillante, elle l’observa un instant avant de dire doucement : « Vous êtes beau. Quelqu’un vous l’a déjà dit ? »
Un millionnaire donne un coup de pied à une pauvre mendiante au marché, sans savoir qu’elle est la mère perdue qu’il cherche depuis des années…
Une mère, un retour nocturne et une vérité dérangeante