2 Ways to Make Delicious and Appealing Seafood and Mushroom Risotto

Prepare the ingredients

For the squid, remove any remaining innards inside and rinse briefly with salt water and clean water, then let it drain. After that, use a knife to cut the squid into rings about 2cm wide.

For the tiger prawns, rinse briefly with clean water, let them drain, then remove the heads, peel the shells, and remove the prawn vein by slicing along the back to take it out.

For the mussels, scrub the outside of the shell clean, separate the shell and keep the meat on one side of the shell. Then, briefly blanch the mussels in a pot of boiling water on the stove. After that, place the mussels in a bowl of cold ice water for about 3 – 5 minutes, then take them out to drain.

For the onion, peel and dice it finely.

As for the scallop roe, thyme, and dill, rinse them briefly with clean water and let them drain.

Make Italian rice

Place a pan on the stove over medium heat, add about 2 tablespoons of cooking oil to sear both sides of the ingredients: scallops, shrimp, squid along with thyme leaves, while also searing one side of the mussels, then remove everything to a plate.

Next, take another pan over medium heat, melt 15g of butter to sauté 50g of onion until fragrant. Then, add 150g of Italian rice (washed and drained), sauté for about 4 – 5 minutes, then add 50ml of white wine and 100ml of tomato sauce, stir well.

Sauté the mixture for about 2 minutes, then add 300ml of fish stock and cook until the rice expands and becomes soft. At this point, add the seared seafood (scallops, shrimp, and squid) and sprinkle with salt and pepper, stir for about 2 minutes, then turn off the heat.

Completion

You can use a round cake mold or bowl to shape the freshly cooked Italian rice, place the rice on a plate and then arrange squid, mussels, shrimp, and scallops along with dried seaweed or any other decorative vegetables.

Final Product

The Seafood Risotto looks appealing with the orange color of the tomato sauce. The rice is soft and fluffy, mingled with the rich taste of butter and fish broth. Especially, the chewy sweetness of shrimp and squid along with the scallops makes the dish even more attractive to fans of European cuisine.

Prepare chicken broth

You can buy pre-made chicken broth or use chicken bones to simmer for broth.

Then, place a pot on the stove over medium heat to boil about 1.3 liters of chicken broth.

Sauté mushrooms

First, prepare the shiitake mushrooms by using a knife to remove any dirty stems (if any), soak in diluted salt water for about 2 minutes, then rinse with water and drain. Next, slice the shiitake mushrooms into bite-sized pieces.

Place a pan on the stove over medium heat, add 1 tablespoon of cooking oil to sauté 100g of chopped onion and 30g of minced shallots until fragrant. Then, add all the prepared shiitake mushrooms along with 10g of butter, and stir-fry for 2 minutes.

Gradually add 15g of minced garlic, 10g of thyme leaves, 5g of salt, and 5g of ground pepper, and stir well.

Making Italian Rice

You add 180g of Italian rice (washed and soaked in water for 30 – 60 minutes) and stir-fry it evenly with 50ml of white wine.

Then, you ladle an appropriate amount of chicken broth into the pot containing the rice, stir evenly over medium heat, and cook until the rice expands into a soft texture for about 15 – 20 minutes.

Finally, add 50g of grated Parmesan cheese into the mixture, stir well for another 2 minutes, and add 15g of sliced green onions, then turn off the heat.

Final Product

Shiitake mushroom Risotto has the characteristic brown color of chicken broth, the richness of broth and cheese intertwined with the sweet and chewy flavor of shiitake mushrooms. The rice grains are soft to a moderate degree, suitable for anyone enjoying this dish, including both adults and children.