Seafood Risotto Recipe

Ingredients

( for 2 people )

160 g arborio rice
100 gr İçim Butter
1 clove of garlic, finely chopped
1 large onion, finely chopped
650 ml fish broth
16 clams, thoroughly washed
100 g medium size shrimp
100g fresh squid, sliced
100 ml grape vinegar
Salt, black pepper

Preparation

Melt 15 g of İçim Butter in a deep pan. Place the clams in the pan and turn for a minute. Add half a glass of water and close the lid. Remove from heat for 4-5 minutes and transfer to a bowl. Peel the shells and separate the fleshy parts.

Add 15 g of İçim Butter to the pan again and heat it. Throw the squid into the pan and fry for 2 minutes. Season with salt and white pepper and remove from heat. Follow the same procedure for shrimps.

Heat the remaining İçim Butter in the pot. Add the onions and cook for half a minute, then add the garlic. Add the rice and cook, stirring, for 2 minutes. Add vinegar and fish stock respectively. Keep stirring constantly.

As it starts to thicken, continue adding water. When the rice absorbs the water, add the cooked seafood. Add 1 glass of water and continue mixing and cooking.

After about 20 minutes, add some salt and white pepper, stir and remove from heat. Serve hot.