- Initial preparation. Finely chop the shallots so they melt easily into the rice during cooking, and mince the garlic as evenly as possible. Prepare the stock in advance and keep it gently simmering in a saucepan nearby; adding hot liquid is essential to maintain a steady cooking temperature for the rice. If using frozen seafood, allow it to thaw completely beforehand so it cooks evenly and does not release excess water into the pan.
- Cook the seafood. Heat a sauté pan over medium-high heat with a drizzle of olive oil. Add the garlic and let it sizzle briefly until fragrant, without letting it brown. Add the seafood mixture and sauté over high heat for 3 to 4 minutes, just until cooked through and lightly colored. This quick cooking preserves tenderness and prevents rubbery textures. Remove the seafood from the pan and set it aside, reserving any cooking juices, which will later enrich the risotto with extra flavor.
- Toast the rice. In the same pan, or in a clean saucepan, melt a knob of butter together with a little olive oil. Add the chopped shallots and sweat them gently over medium heat until soft and translucent, without any browning. Add the rice and stir constantly for about 2 minutes. The grains should become glossy and slightly translucent around the edges; this “nacré” stage helps the rice absorb liquid gradually while maintaining structure.
- Deglaze with wine. Pour in the dry white wine and stir continuously as it bubbles. Allow it to evaporate completely so only its acidity and aroma remain. This step balances the richness of the butter and seafood while adding depth to the final dish.
- 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 allowing each addition to be absorbed before adding the next. This gradual process, which takes about 18 to 20 minutes, encourages the rice to release its starch, creating a naturally creamy texture. The rice should be tender but still have a slight bite at the center.
- Combine with the seafood. About 5 minutes before the end of cooking, add the reserved seafood and any cooking juices back into the pan. Stir carefully to warm everything through without breaking up the seafood. This timing ensures the seafood stays tender while its flavors blend into the risotto.
- 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 glossy appearance and an exceptionally creamy mouthfeel. Add finely chopped parsley for freshness and a touch of color.
- Serve immediately. Spoon the risotto into warm, shallow bowls. Finish with freshly ground black pepper and serve at once, while the texture is loose, creamy, and at its best.
Serving Suggestions
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