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Seafood Risotto (Italian Trattoria Style)

Seafood Risotto (Italian Trattoria Style)

This easy and gorgeous risotto can be finished in about 10 minutes after turning on the heat. The eggplant and king oysters mushrooms are added to bulk up the veggies.

Ingredients: 2 servings

Garlic (finely chopped)
1 clove (1 tablespoon)
Onion (finely chopped)
1/8
Olive oil
2 tablespoons
Mixed frozen seafood
2 handfuls
※King oyster mushrooms (thinly sliced)
2 small
※Eggplant (cubed)
2 cm
Canned tomatoes
1/2 can (200 g)
Hot cooked rice
1 and 1/2 rice bowls' worth
Salt
a small amount
Consommé stock granules
1 teaspoon
Butter
2 tablespoons
※Grated cheese
to taste (for the topping)
※Parsley, basil, etc.
To taste (for garnish)
※ = optional

Steps

1. Heat olive oil in a thick pot and saute the garlic on low heat. Once the garlic becomes fragrant and begins to sizzle, add the onions.
2. When the onions have become tender and cooked, add the seafood and increase the heat to medium.
3. Once the seafood has been cooked through, add the king oyster mushrooms and eggplant. When everything has been cooked completely, add a small amount of salt, the consomme soup stock, and canned tomatoes.
4. When it begins to bubble, add the rice. Since it will burn easily, reduce the heat to low and let it simmer while stirring and scraping the bottom of the pot.
5. Add the butter and salt to season, and then it's finished. Scrape the bottom of the pot with a spatula, and if you can clearly see the pot, it's done.

Story Behind this Recipe

I decided to try to recreate the taste of an Italian restaurant in Tokyo that I went to often. I usually make this with only seafood, but this time I tried it with king oyster mushrooms and eggplant. The vegetables don't detract from the taste of the seafood, and the color and texture gave a nice accent and made it very yummy.