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Seafood Risotto Recipe

Seafood Risotto
Seafood Risotto
  • Difficulty
    Intermediate
  • Number of servings
    10

Fragrant, fresh and delicious, A Seafood lovers favorite all year-round seafood is an Australian favorite..

Ingredients
Sugo Lussuosa al Pomodoro 2.6kg
  • 40ml Olive oil
  • 10g Garlic
  • 150 gr leek| shredded
  • 10g Parsley chopped plus Garnish
  • 8 gr lemon zest & juice
  • 600 gr Arborio Rice
  • 100 mL white wine
  • 3 L Chicken Stock
  • 500 gr BUITONI Sugo Lussuosa al Pomodoro
  • 200 gr Baby Calamari
  • 200 gr Mussel Meat
  • 200 g Peeled Green Prawns
  • 200 gr White Scallop Meat
  • lemon to serve
  • gremolata optional
Preparation
  • 1
    Heat 40mL olive oil in a pan and cook onions for 3-4 minutes over a low heat
  • 2
    Add rice and cook for a further 2-3 minutes.
  • 3
    Meanwhile in a separate pan bring stock to a gentle simmer
  • 4
    Gradually add stock to rice in small batches, stirring constantly until rice has absorbed all stock.
  • 5
    In a separate pan heat the remaning olive oil and gently cook the seafood, add BUITONI Sugo per Pasta and continue to cook until seafood is just cooked.
  • 6
    To finish remove risotto from heat and stir through seafood, butter and Parmesan. Check for seasoning.
  • 7
    Garnish with parsley.

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