Stavanger-style Shellfish Risotto
Stavanger-style Shellfish Risotto is a classic Norwegian dish that combines the richness of shellfish with the creamy texture of risotto. This recipe is perfect for seafood lovers and those looking to experience the flavors of Norwegian cuisine.
Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 pound mixed shellfish (such as shrimp, mussels, and scallops)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a saucepan, heat the seafood or chicken broth over low heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 2 minutes.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 18 minutes, add the mixed shellfish to the risotto and continue to cook until the shellfish is cooked through and the rice is creamy.
- Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Serve the Stavanger-style Shellfish Risotto hot, garnished with additional parsley if desired.
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
- Protein
- 18g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Saucepan Skillet Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Stavanger-style Shellfish Risotto with a side of crusty bread and a fresh green salad.
Tips & tricks
For the best flavor, use fresh shellfish and high-quality Parmesan cheese in this recipe.
Cost
$25