Creamy Risotto With Mussels, Shrimp and Calamari

READY IN: 30mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
  • Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
  • Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
  • Season with pepper and serve immediately.
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