Serving
Seafood risotto should be served as soon as it is ready, when it gently spreads in the plate rather than holding a rigid shape. Use warm, deep plates to maintain temperature and allow the seafood to remain visible on the surface. A simple sprinkle of parsley and a final turn of black pepper are sufficient, as the dish already carries layered aromas from the stock, wine, and seafood juices.
Preparation Ahead
While risotto itself should not be cooked in advance, all the preparatory steps can be done beforehand. The shallots can be chopped, the garlic minced, the seafood cleaned or thawed, and the stock kept ready. This organization allows you to focus fully on the stirring and timing once cooking begins.
Tips
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