Italian-Style Seafood Risotto (Risotto di Cappesante)

Ingredients

• extra-virgin olive oil (For cooking and finishing drizzle)
• seafood pack (The source specifies scallops as part of the seafood pack)
• scallops (Cappesante; included in the seafood pack)
• onion (The source does not specify the preparation)
• garlic
• chili
• olives
• herbs (Unspecified herbs are mentioned during the initial frying)
• salt (To taste)
• black pepper (To taste)
• parsley (Used during cooking and finishing)
• white wine (A small amount or “drop”)
• lobster bisque (Described as the restaurant's secret lobster bisque)
• Napoli sauce
• crab meat
• risotto rice (The source says “risotto” without specifying a variety or amount)
• butter (Used to montare, or finish and emulsify, the risotto)
• cherry tomatoes
• chives (For garnish)

Steps

1. 1

   Heat a risotto pot.

2. 2

   Add extra-virgin olive oil to the heated pot.

3. 3

   Add the seafood pack, including scallops, along with the onion, garlic, chili, olives, and herbs.

4. 4

   Season with salt and black pepper.

5. 5

   Add parsley and lightly fry the mixture.

6. 6

   Add a small amount of white wine.

7. 7

   Add the lobster bisque.

8. 8

   Add a little Napoli sauce.

9. 9

   Add the crab meat.

10. 10

    Add the risotto rice.

11. 11

    Add butter and parsley, then montare the risotto—that is, finish it by incorporating the butter and parsley.

12. 12

    Add the cherry tomatoes.

13. 13

    Garnish with chives and finish with a drizzle of extra-virgin olive oil.

Notes

The video provides the ingredient types and broad sequence but omits quantities, rice variety, heat levels, and cooking durations. It also does not specify how much liquid to use or how long to cook the rice, so those details should be obtained from the restaurant before attempting an exact recreation.

Nutrition per serving

• main
• Italian
• seafood
• risotto
• restaurant-style