Chilean Seafood Risotto with Saffron Aroma

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 cups Arborio rice
• 4 cups Fish or seafood stock
• 2 cups Fresh mixed seafood (shrimp, scallops, mussels)
• 1 cup White wine
• 1/2 cup Grated Parmesan cheese
• 1 tsp Saffron threads
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp Unsalted butter
• 1 cup Diced red bell pepper
• Salt and black pepper to taste

Instructions

1. a. Heat the fish or seafood stock in a saucepan over medium heat. Add saffron threads and let them steep for 5 minutes. b. In another pan, melt butter and sauté onions until translucent. Add garlic and red bell pepper, cook for 2 more minutes. c. Add Arborio rice to the onion mixture, stirring constantly for 1 minute. d. Pour in white wine, stirring until fully absorbed by the rice. Gradually add the saffron infused stock, one ladle at a time, allowing each addition to be absorbed before adding more. e. Season with salt and black pepper, then gently fold in the mixed seafood. Cook for 5 7 minutes or until the seafood is cooked through and the rice is al dente. f. Remove from heat, sprinkle Parmesan cheese over the risotto and stir gently to combine.

Chef’s Insight

The saffron adds an exquisite touch to this dish, elevating it to a restaurant-worthy meal at home.

Notes

Adjust the spiciness by adding more or less red bell pepper to taste.