Prepare the seafood risotto, the perfect recipe
Another excellent first course with seafood, but this time made with rice. The seafood risotto is really luscious, it's the first dish perfect for all seasons but even more obviously in the summer. Dinner or lunch complete with the seafood risotto which in this case is with the addition of the tomato, but only tomato paste. Do not forget the pepper and the parsley. It is one of the recipes that are perfect suggested by The silver spoon, try it immediately. Good appetite to all.
Ingredients seafood risotto: 400 g of Carnaroli rice, 500 g of clams 500 g of mussels 400 g calamari, 10 prawns, 1 glass of dry white wine, 1 tablespoon of tomato paste, 1 clove of garlic, 1 shallot, carrot, celery, olive oil, salt, pepper and fresh parsley
Preparation of risotto with seafood: we check the clams, put them in cold water for a few hours, do we rinse and put in a pot with a little water and a drop of wine. Clean well the mussels, put in a frying pan, we cover and we open on a high flame. Clean the squid, wash carefully, cut into rings. Shell the mussels and clams, some the leave for the decoration, filter the cooking water. Grind the carrot and the celery and let brown in a pan with a little olive oil, add garlic and chilli, join the rings, we blur with a part of the wine, cook and do become soft squid. In a pan cook the shrimp and clean with a drizzle of olive oil and combine to the squid, cook a few minutes.
Grind the shallots finely and let wilt in a pan with a little oil, needs to become transparent, the more we add the rice and toast a few minutes, stirring, sfumiamo with the wine advanced, and continue cooking, adding the cooking water of shellfish a little at a time. After 10 minutes combine the tomato paste, we dilute with a little of the cooking water and, two minutes before ending the cooking, we combine the prawns and squid with the sauce, we also add the mussels shell and complete the cooking. Serve with the chopped parsley and the husks kept aside.
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