Genoa Risotto with Seafood

This risotto is prepared differently from the Italian risotto, similar to the Czech risotto, we first cook the rice and mix it with the finished sauce.

Ingredients:

Rule for 4 servings: 350 g of arborio rice 250 g mixed seafood (such as shrimp, clams, mussels, squid …) 50 g of grated cheese (pecorino or parmesan) 50 g butter 1.2 l hot fish or chicken stock 2 pcs garlic cloves 2 tablespoons chopped fresh oregano oregano sprigs for garnish water salt

Procedure:

1. In a large pot, bring the broth to a boil, add the rinsed and well drained rice, cook for about 12 minutes, or until the rice is tender, stirring occasionally
2. Drain the cooked rice and keep some of the broth aside for later
3. In a pan, fry the sliced garlic in hot butter, add the raw seafood and fry it for another 5 minutes (only fry the pre-cooked seafood for 2-3 minutes!)
4. Add the chopped oregano to the mixture in the pan, then the rice and cook for 2-3 minutes, stirring occasionally, until the rice is hot (if the mixture sticks, add a little rice stock)
5. At this stage, add the grated cheese to the mixture and stir well
6. Transfer the risotto to bowls and serve immediately garnished with sprigs of oregano.