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Risotto with seafood

Risotto with seafood

I washed the seafood well in several waters, then I put them in scalded water for 1 minute.

First I prepared the rice ... I hardened the finely chopped onion and the grated carrot in a little olive oil. I added the rice, then I put the fish soup (fish bones left after deboning various fish, boiled with vegetables, then strained the juice). I put the mixture in a yena bowl and put it in the preheated oven. I topped it with fish soup when necessary.

In a wok I put a little olive oil, and I hardened the finely chopped onion. I added chopped garlic, grated ginger, soy sauce, Worcestershire sauce, hot pepper flakes and drained seafood. I added salt and pepper and left it on the fire for a few minutes.

When the rice was half cooked, I added the seafood. And when it was ready, I finely chopped the green onion, and added it to the rice.

I served it with spicy olives.

Good appetite!


We start by preparing the basic Risotto recipe by boiling the fish soup, washing and cleaning the onion. Stir in a tablespoon of olive oil until it becomes glassy. Add the risotto rice, simmer, pour the white wine and then half the amount of fish soup and boil for 15-20 minutes, stir often and add the other half of the fish soup gradually. Season with salt and pepper. It is set aside.

Leave the seafood to thaw. Meanwhile, wash and chop the parsley. The already thawed seafood is left to dry on a napkin, the olive oil is heated in the pan, the drained seafood is added and it is left to simmer for 5 minutes. Season with salt and pepper and mix with the prepared risotto and chopped parsley. Remove from the heat, leave to cool a little and serve with grated Parmesan cheese on top.

If you like Italian cuisine, I also invite you to a portion of pasta… to be Lasagna, so follow us.


Risotto with seafood

Seafood risotto is one of the recipes I prepare when I miss a holiday and Italy. You already know that Italy is my favorite country. As a child I was a fan of all that Italy means. Immediately after the '90s, when I had cable television and discovered Heaven 1, my love for the Italian language took off. So I did a special high school, where Italian was my mother tongue. Then I went to Itaia and that's it! My love has become eternal! So, these days, I calmed down my longing for Bari (which is soooo big) with a portion, maybe even 2, of Risotto with seafood!

As usual, when it comes to ingredients from Italy, I turned to my trusted friend - www.miramax.ro ♥ Click PLAY in the window below for the video recipe, and below you will find information about the products used!

In terms of rice, I chose Arborio Riso Scotti rice, ideal for risotto! Don't forget, for risotto recipes it is ideal to use a special rice, with a round grain. It remains al dente and we feel its texture, even if the risotto is creamy. The value for money seems excellent to me for this rice!

Then, of course, I chose the seafood! I took a bag of Seafood mix and a tidal bag of peeled shrimp 31/40,so I have enough ingredients to make 2 times the recipe for Risotto with seafood! By the way, since I discovered Miramax, I always have seafood in the freezer.

And if we keep talking about the freezer, of course I also ordered butter Parmareggio which we take at 400g or 1 kg, then I portion it and I always have it handy in the fridge and freezer. I also use it in food and in cakes or creams.

Along with the seafood risotto I also had white wine, of course. I also used it in the recipe, because without wine… there is no risotto, and Sergiu decreed that it is very good. I chose the wine Pinot Grigio - Feudo Arancio (Italy), 0.75 l a white wine, fresh and balanced, slightly sour, with aromas of peaches, pears and dried yellow flowers.

Let's see what ingredients we need for the Seafood Risotto recipe. Don't forget that on www.miramax.ro we also have a discount code - TEO10 - for an extra 10% discount on your order!

Ingredients for 4-6 servings of Risotto with seafood

How to prepare Risotto with seafood

  1. Heat the olive oil in a large saucepan. Saute onion and garlic, 1-2 minutes, on low heat, stirring often.
  2. Add the rice. We harden it until it becomes translucent.
  3. Add the seafood, which we thaw before. Mix well and pour a tablespoon of soup and white wine.
  4. Let it simmer over low heat, stirring occasionally, for 13-14 minutes.
  5. When all the liquid is absorbed, we add the soup, gradually, one pollen at a time.
  6. Towards the end, add 50g cubes of butter, finely chopped parsley and grated Parmesan cheese.
  7. Along the way we don't forget to keep adding salt and pepper. It is not necessary to put all the soup, only enough for the rice to be cooked.

Remember that seafood risotto (and risotto in general) is served hot. It must be creamy, it can be easily spread on the plate when we put it with the pollen / spoon! A few strips of parmesan on top and… do your best! see HEREand other recipes prepared with Miramax products.


Seafood Risotto - Recipes

Ingredients for 6-8 servings:
- 300g rice for risotto (I used Scotti)
- 600g assorted seafood (shrimp, mussels, seafood cocktail)
- 1 liter of vegetable soup
- a glass of white wine
- ½ leek thread
- 3-4 cloves of garlic cut into thin slices
- salt and pepper to taste
- 3-4 tablespoons of olive oil
- ½ parsley connection

For the chicken soup I boiled the vegetables (carrots, parsnips, celery, guilla and an onion in which I stuck 5-6 cloves) in a liter and a half of salted water, until the vegetables were cooked and the soup had a beautiful color , then I took out the vegetables, I strained the soup and fara ready without soup cubes and everything was ready in 30 minutes.

Once we have the soup ready, we can heat the olive oil, in which we heat the finely chopped leeks and the garlic, for about 2 minutes, until the leeks are soft. Stir often, so that the garlic does not start to burn and become bitter.

Then we add the rice, which we wash well before. We temper it together with the leek until it becomes translucent.

Then add the seafood (which we thaw before), mix well and pour a pinch of soup and white wine.

Let it simmer over low heat, stirring occasionally. When all the liquid is absorbed, we add the soup, gradually, one pollen at a time. Towards the end we add the finely chopped parsley and along the way we don't forget to keep adding salt and pepper. You don't have to put all the soup ready, just put enough to make the rice boil. And when I say boiled, in the case of risotto, I do not mean a porridge rice, because the grain must remain whole and slightly al dente, meaning we can bite the rice grain, NOT melt in the mouth


SEAFOOD RECIPES: Risotto with shrimp and spicy sauce

Are you a seafood lover and you don't know what to cook anymore? Today we offer you a very simple recipe with shrimp, which is prepared quickly, and will surely be to the liking of the whole family.

Ingredients risotto with shrimp and spicy sauce

How to prepare risotto with shrimp and spicy sauce

Saute the shrimp with salt and pepper in a pan in which you have previously put a tablespoon of olive oil and quench with a quarter glass of white wine. Boil the rice for a while and then chop the onion, garlic and parsley. Add the rice over the shrimp and then sprinkle a little Parmesan. Good appetite!

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How to prepare paella

First of all we clean and wash the seafood.

Mussels will take you as long as possible because they must be cleaned very well with a rough brush, wire sponge or whatever you have on hand, so that the surface of the shells has no impurities. Put them in a bowl of cold water for 20-30 minutes to leave the sand they may contain.

Then drain and transfer to a saucepan. Put the pot on medium heat (no water or other liquid is needed) and leave them for 8-10 minutes until they all open.

Those that remain closed, throw them away and the liquid they left, put it so hot in a small bowl over the saffron threads.

I washed the shrimp in cold water and, because I wanted to leave them whole, with shells, I took out their bowls with a toothpick. I did the same with the langoustines.

I cleaned the squid and cut thicker rings.

In a large saucepan, 33 cm in diameter, I heated the oil and fried the shrimp and prawns for a minute, maximum two on each side, then I took out the seafood on a plate.

In the remaining oil I hardened the chopped onion and garlic until they started to soften.

I added the squid and hardened for another two minutes.

Then slice the bell pepper.

This was followed by rice, hot paprika, saffron juice (strained by filaments) and vegetable soup.

Simmer and do not stir, just shake the pot from time to time. Taste and, if necessary, salt to taste.

When the rice has absorbed almost all the liquid, place the shrimp, prawns and mussels on top.

Now turn off the heat, cover with a lid and let the paella rest for 10 minutes, during which time the rice will absorb the remaining liquid.

* If you want, now you can add a handful of peas or boiled peas.

Eat paella with warm seafood, sprinkled with lemon juice, along with a glass of white wine. Good appetite!

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Risotto with seafood

The high content of Omega 3, vitamins and minerals, places seafood on the list of favorite nutritionists. And recent studies say that a weekly serving of seafood halves the risk of heart attack.

Ingredient:

  • Arborio risotto
  • tiger shrimp
  • baby squid
  • chery tomatoes
  • garlic
  • basil
  • olive oil
  • salt pepper.

Method of preparation:

After the oil has warmed up, add the shrimp and baby squid. Saute for a few minutes until golden, then add the garlic and cherry tomatoes (previously cut into pieces). Fry the fragrant basil for 3 minutes, quench with wine and add the bisc sauce (a mixture of fish sauce with some magical and aromatic ingredients) and risotto. Add salt and pepper to taste.

The risotto should be al dente, mounted on a plate and add a basil leaf as a decoration.


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


RISOTTO WITH SEAFOOD

I propose the simplest recipe for risotto with seafood & # 8211 for hurried housewives, for holtei and people who have more interesting things to do than to sit in the kitchen for hours. So instead of fresh seafood we will use the frozen ones & # 8211 are already washed and cleaned.

INGREDIENTS (3 pers.): COOKING TIME - 35-40 minutes

rice & # 8211 250 gr
frozen seafood & # 8211 300 gr
onion & # 8211 1 pc.
red & # 8211 1 large
garlic & # 8211 2-3 puppies
white wine & # 8211 150 ml
oil & # 8211 3 tbsp
finely chopped parsley
salt, pepper, hot paprika

Chop the onion into very small cubes and put it to harden in a wok pan (deep) with oil together with the chopped garlic. When the onion becomes translucent, add the peeled tomato and chopped cubes, pour the wine and increase the heat for a minute, so that the alcohol evaporates.

Now add the frozen seafood and cover the pan with a lid, lowering the heat. Wash the rice and put it over the thawed seafood (in the pan we should have enough liquid to cover the rice). We no longer use the lid.

Periodically mix the risotto, adding a glass of water (about 150 ml) as soon as the rice absorbs the liquid from the pan. Salt, pepper, press with hot paprika. Keep on the fire until the final cooking of the rice. At the last moment, add the chopped parsley and serve.


Recipe ideas with fish and seafood, presented by the competitors from Chef Sorin Bontea's team:

Sea wolf with mussels, vegetables, celery puree with turmeric and grilled mushrooms prepared by competitor Ionuț Bela

Sea wolf with mussels, vegetables, celery puree with turmeric and grilled mushrooms

Risotto with shrimp and nero di seppia, prepared by Adrian Luca

Risotto with shrimp and cuttlefish black

Rice noodles with shrimp and vegetables, Silviu Constan's recipe

Rice noodles with shrimp and vegetables

Trout fillets with zucchini and mussels with Mediterranean sauce, Maria Sandru's recipe

Trout fillets with zucchini and mussels with Mediterranean sauce

Fish with carrot chips, caramelized butter with shrimp and grilled vegetables prepared by Edmond Zanidache

Fish with carrot chips, caramelized butter with shrimp and grilled vegetables

Carp fillets with crispy bacon and parsley puree, prepared by Roxana Vasile

Carp fillets with crispy bacon and parsley puree