Nauruan Seafood Risotto
Nauruan Seafood Risotto is a delicious and creamy dish that combines the flavors of the sea with the richness of risotto. This recipe is a perfect way to showcase the fresh seafood that Nauru has to offer.
Ingredients
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups seafood stock
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb white fish, cut into chunks
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pot and stir to coat the rice with the oil.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the seafood stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- After about 15 minutes, when the rice is almost cooked, add the seafood to the pot and continue to cook until the seafood is fully cooked and the rice is creamy.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve the Nauruan Seafood Risotto hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Wooden spoon Ladle Cooking knife Cutting board
Tools
Cooking knife Cutting board
Serving suggestions
Nauruan Seafood Risotto pairs well with a crisp white wine and a side of fresh salad.
Tips & tricks
For the best results, use the freshest seafood available and stir the risotto constantly to achieve a creamy texture.
Cost
$25