Seafood Risotto in a Pressure Cooker: the sea on your table in just a few minutes.
Who said that preparing a good seafood risotto requires a long time and a lot of effort? Today I want to offer you a recipe that has become one of my favorites featuring a creamy, tasty, and very fragrant risotto, ready in no time….and with fresh seafood!
The secret? The pressure cooker
The pressure cooker is my ally in the kitchen when I’m craving something good, but time is scarce. In just a few minutes, it enhances flavors like a long cook while retaining the freshness and delicacy of the ingredients.
In the case of seafood risotto, the pressure cooker truly works magic: the rice cooks perfectly, and the fish stock melds with the seafood. Simple ingredients, restaurant-quality result.
Check out the many pressure cooker recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
Ingredients
- 1.75 cups Carnaroli rice (or Vialone)
- 1.1 lbs clams (or mussels)
- 10.5 oz small cuttlefish (or small squid)
- 7 oz shrimp
- 4 tbsps extra virgin olive oil
- 2 tbsps butter
- garlic, onion, parsley (chopped)
- 1/4 cup dry white wine
- 9 oz peeled tomatoes
- to taste salt
- 4.25 cups water (boiling)
Tools
- 1 Pressure Cooker Lagostina
Preparation
Strain the liquid formed through a cheesecloth, collect it in a cup, and remove the seafood from the shells;
Shell the shrimp;
Prepare the small cuttlefish for cooking;
In the pot, lightly brown the chopped garlic, parsley, and onion in oil and butter;
Add the small cuttlefish, after a few minutes pour in the wine and let it evaporate;
Add the clam water, chopped tomatoes, and cook uncovered for 10 minutes;
Add the rice, water, stir, and close the pot;
At the first whistle, lower the heat and cook for 8 minutes;
Open the pot, stir the risotto, and let it rest for a few minutes before serving.
Store in the fridge tightly closed in a container for a couple of days
