I preferred to highlight in the title that these are frozen seafood, making it accessible to anyone, as it might happen. I am talking about the fact that sometimes finding fresh fish is not that easy, unlike the frozen section.

Despite everything, the craving for a good seafood risotto can still be satisfied, provided you follow some precautions. Firstly, choose a good product, although frozen, that features characteristics like the variety of seafood present. I often see the classic preparations for spaghetti allo scoglio in supermarkets, which unfortunately are very poor; if you’re lucky, you might find a few shrimp and a couple of clams in addition to a tomato-based sauce.

If you want to make your risotto delightful, then go for richer preparations. In this recipe, I chose a fish soup containing shrimp, squid, octopus, clams, mussels, and even a cod fillet. I also added some peeled prawns, and I must say the result was quite pleasant.

Additionally, I enriched it with a base of oil, garlic, and fresh cherry tomatoes, on which I cooked the entire frozen soup along with the rice. Initially skeptical, I was eventually convinced because it turned out to be a very respectable dish, much appreciated at home!

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Difficulty: Easy
Cost: Medium
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Slow Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

For the seafood risotto (frozen)

1 package frozen fish soup
1 clove garlic
3.5 oz cherry tomatoes
1 espresso cup white wine
1 pat butter
some frozen peeled shrimp
to taste fresh chopped parsley
14 oz parboiled rice

Tools

Pots

Steps

To prepare the seafood risotto (frozen)

First, take the cherry tomatoes and cut them in half, then heat a base of extra virgin olive oil in a large saucepan along with a crushed garlic clove.
Continue cooking the cherry tomatoes over medium heat and add a pinch of salt. Once the tomatoes are softened, crush them using a meat mallet to ensure all the pulp is released, creating a sauce.
Next, add the entire frozen fish soup, letting it thaw nicely while keeping the heat on medium. Use a spoon to separate all the ingredients. Add the white wine as well.
Meanwhile, take a pot and fill it with water and salt, bringing it almost to a boil and keeping it warm throughout the preparation. This will serve as your “broth” for the risotto, which you’ll add gradually until the recipe is complete.
At the same time, melt a pat of butter in a small pan and sear the peeled shrimp for a few minutes on both sides. They’ll be used as the final garnish for your risotto.
At this point, add all the rice to the saucepan where you have melted the fish soup and mix everything with a spoon. Keeping the heat on medium-low, add a ladleful of hot water from the pot and stir occasionally.
Continue cooking the rice, adding a ladleful of water to the risotto each time the previous one is absorbed. Repeat this step until the grains of rice are fully cooked.
Finally, when the rice is cooked, turn off the heat and add some fresh chopped parsley to release a perfect aroma for this type of preparation. Mix everything and get ready to finish the recipe.
To finish, place a portion of risotto on a plate and garnish with more parsley, the previously seared shrimp, and if you like, a sprinkle of chili pepper!