There is almost nothing better than sitting down for an excellent dinner and be served a large helping of seafood risotto. This Italian recipe can be cooked with a number of tastes and its smooth creaminess never fails to impress. The interesting thing about risotto is that it was never planned to be this yummy, the whole dish was meant to be a joke.
Rice was introduced to Italy and Spain by the Arabs in the 14th century and it was discovered that the local weather was ideal for the growth of the rice. Soon rice became a main staple of the region and there were many fantastic dishes that followed.

In 1574 there was a glass craftsman that was creating stained glass for a church that was being constructed. There was some question as to the components he was using and he was being teased. As a way to get back at these people for teasing him, he cooked a rice dish loaded with saffron, meaning to make them all sick, instead they all found it very delicious and risotto was born.
Later Italian seafood was added and Italian seafood risotto was unveiled to the world. Today risotto is made with a wide variety of different types of rice; Arborio, carnaroli, padano, and vialone nano. These are short grain rice which has the high starch content necessary to create seafood risotto.
To cook a risotto you first sauté the rice with onions, garlic, butter and olive oil, then over a low heat you add white wine to the rice and enable the rice to soak up the liquid. Next really hot seafood stock is added in small amount and the temperature is increased. Risotto must be constantly stirred at this stage in order to release all the starch from the rice, after a creamy consistency is reached, the risotto is taken from the heat and cold butter is added in order to improve the creaminess.
For other types of risotto grated cheese could be added, but in Italian cooking seafood and cheese are never mixed, so for risotto you add no cheese. Your risotto must be enjoyed while it is hot because as it cools down the starch causes it to clump together. Also you should cook your seafood risotto until it is just liquid enough to spread out upon a plate, but is doesn't have extra liquid.

Regardless of whether you decide to cook your own risotto or head out to your treasured dinner experience there is nothing that can touch the taste of the perfect risotto. The rich and creamy rice and fantastic flavor is always the ideal beginning to the fantastic meal.
Seafood risotto is regarded as one of the basics of Italian cooking, but do not hesitate to try other flavors, you know that a risotto is going to make your pallet happy.

Rodney is a seafood risotto lover who has always loved chatting regarding it. Check out my blog about Seafood Risotto for incredible seafood risotto recipes.