Saffron and Seafood Risotto (Risotto de Azafrán y Mariscos)
Risotto de Azafrán y Mariscos, or Saffron and Seafood Risotto, is a classic dish from the Aragonese cuisine, known for its rich flavors and creamy texture.
Ingredients
- 1 cup Arborio rice
- 4 cups seafood or vegetable broth
- 1/2 cup white wine
- 1/2 teaspoon saffron threads
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound mixed seafood (shrimp, mussels, squid)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, steep the saffron threads in the white wine and set aside.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat the grains with the oil. Cook for 1-2 minutes.
- Pour in the saffron-infused white wine and stir until the liquid is absorbed.
- Begin adding the seafood or vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, when the rice is almost tender, add the mixed seafood to the pan and continue to cook until the seafood is fully cooked and the rice is creamy.
- If using, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pan Small bowl Stirring spoon
Tools
Cutting board Knife Grater (if using Parmesan cheese)
Serving suggestions
Serving suggestions: Garnish with fresh parsley and serve with a side of crusty bread.
Tips & tricks
Tip: Be patient and stir the risotto frequently to achieve the perfect creamy texture.
Cost
$20