Spicy Saffron Seafood Risotto 3 Minutes | Animated Cooking Short by Bee Cooking

Today I’m gonna make: Spicy Saffron Seafood Risotto 🦐🍋This recipe is a luxurious Italian classic with a bold twist. Creamy arborio rice is simmered slowly with saffron, chili, and garlic, then topped with tender shrimp, mussels, and calamari. It’s comforting, elegant, and full of ocean-fresh flavor with a little kick of heat.
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Today I’m going to make spicy saffron seafood rsato. This recipe is a luxurious Italian classic with a bold twist. Creamy arboreio rice is simmered slowly with saffron, chili, and garlic, then topped with tender shrimp, muscles, and calamarie. It’s comforting, elegant, and full of ocean fresh flavor with a little kick of heat. Ingredients for the rsado. One one taste two cups aroreo rice. Three tbsp olive oil. One small onion finely chopped. Three cloves garlic. Minced one to two tsp red chili flakes. Adjust to taste. One to or two cup dry white wine. Four cups seafood stock kept warm. A pinch of saffron threads soaked in two tbsp warm water. Salt and pepper to taste. For the seafood, 200° shrimp, cleaned and deained. 200 g muscles scrubbed and debearded. 150 gray calamari rings. One tbsp olive oil juice of one part lemon. Optional. Garnish fresh parsley. Chopped lemon wedges. A drizzle of chili oil. Step-by-step instructions. Step one, saute the base. Heat olive oil in a large pan. Add onion, garlic, and chili flakes. Cook until soft and fragrant. Step two, toast the rice. Stir in the arborio rice and cook for 2 minutes, letting it absorb the flavors and turn slightly golden. Step three, delaze with wine. Pour in the white wine, stirring until absorbed. This adds depth and aroma. Step four, add stock and saffron. Begin adding warm seafood stock one ladle at a time, stirring continuously. Allow each addition to absorb before adding more. After the second ladle, add the saffron water for golden color and rich flavor. Continue until rice is creamy and al dente, about 1820 minutes. Step five, cook the seafood. In a separate skillet, heat olive oil. Quickly sauté shrimp and calamari until just cooked and steam muscles until they open. Squeeze lemon juice over. Step six, combine and serve. Gently fold the seafood into the creamy rsotto. Season with salt and pepper. Step seven, garnish and enjoy top with fresh parsley, lemon wedges, and an optional drizzle of chili oil for extra spice. Serving suggestion, serve hot with crusty bread and a chilled glass of white wine for a restaurant style dinner at home. Thank you for watching my channel. If you loved this recipe, please like, share, and subscribe for more global gourmet creations.