Seafood Risotto

I am Data Kvirvelia, the head chef at Iveria Beach. My culinary journey began when I first pursued culinary education at Georgian Naval Academy. Later, to deepen my knowledge, I enrolled in Georgian Culinary Academy, where I started my career at “Coffee Shop Georgia”, marking my entry into professional culinary experience and developing the skills that eventually helped me become a chef.
Throughout my career, I’ve gained diverse experience working in Georgian restaurants and hotels. With time, I decided to launch my own culinary business project—a challenging endeavor that led to the creation of an establishment in my hometown that combines a cozy atmosphere with delightful European cuisine.
Afterward, I returned to Iveria Beach team, now as the head chef, embracing this new stage in my career filled with exciting culinary challenges and responsibilities. I’m grateful to Silk Road Group and Executive Chef Irakli Todadze for this opportunity.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Ingredients

Portions :

Tiger shrimp

80 gram

Squid

50 gram

Black mussels

70 gram

white onion

20 gram

White dry wine

50 milliliter

cherry tomatoes

50 gram

Parmesan cheese

60 gram

Butter

60 gram

Risotto rice

100 gram

peas

20 gram

vegetable broth

150 gram

step

Place 20 g of butter in a pan and set it over medium heat.

step

Once the melted butter turns golden, add the seafood and diced onion. Continue cooking the onion at the same temperature until it also becomes golden.

step

Pour wine into the mixture in the hot pan for flambéing (alcohol reduction). Add the rice to the remaining liquid, allowing it to absorb the aroma of the wine during cooking.

step

As the wine evaporates, gradually add the broth. Before adding the final portion of broth to the rice, add peas and cherry tomatoes to the pan, and continue cooking until the rice reaches the desired consistency.

step

Once you achieve the right texture, remove the pan from the heat, add grated Parmesan cheese and 40 g of butter. Stir well to fully melt the Parmesan and butter into the mixture, creating a consistency similar to a creamy risotto.

Serve

Transfer the finished dish to a serving plate, sprinkle with grated Parmesan, and enjoy!

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