Learn how to make the creamiest Garlic Seafood Risotto with tender, perfectly cooked rice and a rich, velvety sauce infused with garlic and white wine. Loaded with fresh seafood and finished with butter, parmesan, and herbs, this risotto delivers the ultimate balance of creamy texture and bold, savoury flavour.
Full Recipe: https://www.goodchefbadchef.com.au/recipes/creamy-garlic-seafood-risotto
Ingredients:
2 tbsp olive oil
1 onion, peeled and finely chopped
3 cloves garlic, peeled and chopped
300g Arborio rice
125ml dry white wine
1L fish or vegetable stock, kept hot
300g marinara mix, thawed if frozen
100ml pure cream
30g unsalted butter
30g grated Parmesan cheese, plus extra to serve
Zest and juice of 1 lemon
Sea salt and cracked black pepper, to taste
Method:
Heat olive oil in a large, wide saucepan over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute. Add rice and stir for 1–2 minutes to coat the grains.
Pour in the wine and cook until almost absorbed. Add a ladleful of hot stock, stirring until absorbed, then add the next. Continue for 18–20 minutes, stirring often, until creamy and al dente.
Stir in the marinara mix and cook for 3–4 minutes until the seafood is opaque and cooked through. Add cream, butter, Parmesan, lemon zest and juice. Season with sea salt and black pepper.
Serve immediately with extra Parmesan.
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