Seafood risotto


It smells like the sea, it reminds me of summer, and we love both of them very much !! So how is it possible when there is this dish on our table not to love it and not to leave even a grain of rice on the plate !!!!


  • Or kilos of seafood carefully cleaned and very well washed
  • 2 cups rice for risotto
  • 5 cups shrimp broth
  • Or kilo of shrimp cleaned
  • 2-3 fresh onions, finely chopped
  • 1 sprig of chopped celery
  • 2 cloves garlic, finely chopped
  • Or crushed tomato pack
  • Or a glass of white wine
  • A little chopped parsley
  • Olive oil
  • Salt Pepper

For the shrimp broth (bisque)

  • Shrimp heads
  • 1 onion
  • 1 carrot
  • Or leek
  • 1 sprig of celery
  • 1 κ σ πελτέ
  • Peppercorns
  • olive oil
  • 200g white wine


  1. We first start making the broth so that we have it ready for the Friday of our meal.
  2. Heat the olive oil in a saucepan and add the shrimp heads. Let them cook well, stirring constantly.
  3. Then add the pulp, rubbing it on the heads of the shrimp and on the bottom of the pot. Add our vegetables, coarsely chopped and quench with wine. Allow the alcohol to evaporate and then add water, peppers and lower the heat. Let simmer for 30'-40 'minutes. Then strain the broth through a sieve and press our ingredients to get as much broth as possible.
  4. Saute our onion in a saucepan, then the garlic and then add our seafood and shrimp. Quench with wine and as soon as they boil and are open, take them out in a bowl and keep them in a warm place. We throw away what has not been opened. Then add our tomato, our rice, our broth and season with salt and pepper. We lower the eye and simmer until our rice absorbs all the broth. Then remove from the heat, add our seafood, stir, sprinkle with parsley and freshly chopped pepper.

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