Risotto is one of the most popular comfort food in Italy. It’s versatile and flexible as it can be prepared with any ingredient, and it is a happy coincidence that this traditional recipe is basically gluten-free!
The rice (Arborio rice) that you will use in this recipe has high rice gluten content, though fear not as this gluten is not what those on a gluten-free diet need to stay away from. This rice gluten content in Arborio rice is what gives this risotto its creamy, rich consistency and texture.
What you have to be a bit careful about is the broth you use with this recipe. Be safe and make the broth yourself from scratch or find broth packets that do not have wheat , barley or rye and their other forms in the ingredients.
For seafood lovers, here’s a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!
Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.
Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.
Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.
Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.
Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don’t want risotto to be watery but should still flow a little when served.
As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.