If you like seafood dishes also see: Complete Seafood Menu: Easy and Quick Recipes
Seafood risotto in a pressure cooker: the sea on your table in a few minutes.
Who said that preparing a good seafood risotto requires long times and a lot of effort? Today I want to propose a recipe that has become one of my favorites: a creamy, flavorful and very aromatic risotto, ready in very little time….and with fresh seafood!
The secret? The pressure cooker
The pressure cooker is my ally in the kitchen when I want something good but time is short. In minutes it can enhance flavors like a long cooking time, preserving the freshness and delicacy of the ingredients.
In the case of seafood risotto, the pressure cooker really works magic: the rice cooks to the right point, the fish broth blends with the shellfish. Simple ingredients, restaurant-quality result.
See many recipes with the pressure cooker:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 3Servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
Ingredients
- 2 cups Carnaroli rice (or Vialone)
- 1.1 lb clams (or mussels)
- 11 oz baby cuttlefish (or small squid)
- 7 oz shrimp
- 4 tbsp extra virgin olive oil
- 2 tbsp butter
- garlic, onion, parsley (chopped)
- 1/2 glass dry white wine
- 1 cup peeled tomatoes
- to taste salt
- 4 1/4 cups water (hot)
Tools
- 1 Pentola a pressione lagostina
Preparation
Strain the liquid formed through a cheesecloth, collect it in a cup and remove the shellfish from their shells;
Peel the shrimp;
Prepare the baby cuttlefish for cooking;
In the pot lightly brown the chopped garlic, parsley and onion in the oil and butter;
Add the baby cuttlefish, after a few minutes pour in the wine and let it evaporate;
Add the clam water, the chopped tomatoes and let cook uncovered for 10 minutes;
Add the rice, the 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 a few minutes before serving.
Store in the fridge in a tightly closed container for a couple of days
