Agnodori Seafood & Ouzo Risotto with Smoked Feta

Instructions

1. 1

   Finely chop the yellow onion and mince the garlic cloves. Crumble the smoked feta cheese and finely chop the fresh dill.

   ~10 min
2. 2

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

   ~7 min
3. 3

   Add the minced garlic to the pot and cook for another minute until fragrant.

   ~1 min
4. 4

   Stir in the Arborio rice and toast for 2-3 minutes, ensuring each grain is coated with oil.

   ~3 min
5. 5

   Pour in the dry white wine and stir until it's almost completely evaporated.

   ~3 min
6. 6

   In a separate frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the mixed seafood and cook for 2-3 minutes per side until just opaque. Remove seafood from pan and set aside.

   ~5 min
7. 7

   Deglaze the seafood pan with the ouzo, scraping up any browned bits. Let it simmer for 1 minute to cook off the alcohol.

   ~1 min
8. 8

   Add a ladleful of warm fish stock to the rice mixture and stir continuously until it's absorbed. Continue adding stock, one ladleful at a time, stirring constantly, until the rice is creamy and al dente (about 18-20 minutes).

   ~20 min
9. 9

   Stir in the ouzo mixture from the seafood pan into the risotto.

   ~1 min
10. 10

    Gently fold in the cooked seafood, crumbled smoked feta, butter, and chopped dill. Stir until the feta is slightly melted and the seafood is heated through.

    ~5 min
11. 11

    Season with salt, black pepper, and lemon zest to taste. If the risotto is too thick, add a little more stock.

    ~2 min
12. 12

    Serve immediately, garnished with extra dill and a drizzle of olive oil if desired.