Risotto with seafood and green beans
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Recipe for delicious risotto with seafood and green beans. Even the Italians will like it!
I offer one of the options for preparing seafood risotto with green beans, in which the seafood takes the same amount of time to cook as the rice, but thanks to the presence of wine, it does not become “rubbery” in consistency. Prepare fish or vegetable broth in advance, although simply using water will turn out tasty and not empty in taste. Be careful with salt, add it sparingly, as seafood is usually frozen in a salted ice glaze, i.e. already quite salty.
If you cook without dry white wine, then either play it safe and add seafood to the rice at the very end and cook for about 5 minutes, or don’t get carried away with the liquid and cook a drier risotto, i.e. with a minimum amount of water so that the seafood is as if pressed with rice and is not overcooked.
Use special varieties of rice for risotto or, as a possible homemade option, some short-grain varieties. Aromatic Italian herbs are, for example, marjoram, oregano and parsley...
Prepare the ingredients according to the list.
Ингредиенты
Arborio rice - 300 ml
Squid - 1 pc.
Mussels - 250 g
Shrimp - 200 g
Green beans - 150 g
Onion - 1 head
Garlic - 1 clove
Vegetable oil - 3 tbsp.
Fragrant Italian dry herbs - 1 tsp.
Ground cayenne pepper - 1 pinch
Dry white wine - 150 ml
Water, vegetable or fish broth - about 600 ml
Cheese (Parmesan or...) - 50-100 g
Salt - to taste
Рецепт
1. Chop the onion finely, and simply crush the garlic with a knife and simmer them in vegetable oil for a couple of minutes over medium heat.
2. Prepare the seafood: defrost it, cut the squid into pieces, peel the shrimp.
3. Pour the rice into the frying pan and let it soak in the oil (sometimes they use butter rather than vegetable oil). Risotto rice is recommended... do not wash! But you decide for yourself. In my experience, some manufacturers' rice is quite clean.
4. After 2-3 minutes, pour in the wine and add aromatic herbs.
5. Next add seafood and beans (fresh or defrosted).
6. Then pour in a portion of hot water or broth, approximately 250-300 ml and bring to a boil.
7. Then cook over medium or low heat, covered, letting the liquid soak into the rice.
8. About halfway through cooking, drain the second portion of liquid (hot water or broth).
9. Continue to cook, after cooking, you may still need liquid... I cooked the risotto drier than it might be. Cooking time for rice for risotto is 25 minutes. Add cayenne pepper to almost finished risotto. It is at the end, so that there is a special aroma, and not sourness from this pepper.
10. Remove the garlic, add grated cheese and mix the risotto well.
11. Seafood risotto is ready.
12. Bon appetit! Bon appetit!