Rich Italian risotto suitable for winter and summer days. Very tasty and healthy, to have a lot of ingredients but because of that it gives that special taste and smell of seafood. Recipe is not too much difficult during preparation and cooking 90 min. Follow recipe.
Ingredients: medium, total time: 1 h., 4 servings
320 g Italian Carniolli/ or Arborio rice
1 kg mussels
500 g clams
350 g calamari /already cleaned
300 g shrimps/ tails
1 sprig parsley/ finely chopped
2 whole cloves of garlic
90 ml white wine
600 ml vegetable broth/ or to taste
extra virgin olive oil to taste
70 g cold butter
50 g onion
25 g celery/ finely chopped
25 g carrots
1 whole chili pepper
salt up to taste and black pepper to taste
Preparation:
First, start cleaning all mollusks and crabs.
Then mussels: remove the rods with a cutting knife 1, then tear off the bitumen.
Scrape off all impurities with steel wool and rinse well
Leave the shells in water with salt for a couple of hours because they need to be cleaned of sand after 2 hours, rinse and drain them.
Then beat each shell on a cutting board to make sure they are all whole and not full of sand.
Clean the squid entrails and remove the skin. Then cut into strips about 1 cm thick, and cut them into large pieces of 2 cm.
Then clean the shrimp tails by removing the legs, removing the shell and the black thread placed on the back, just cut the surface and separate it with a blade or toothpick.
When you're done, start cooking.
First put the mussels to cook in a large pot, turn on the stove to maximum power and pour the mussels. Cover the pot and let the mussels open, occasionally shake the pot. It will take 2–3 minutes to unwind. Filter the mussel liquid by pouring it into a strainer placed in a bowl.
Wait a few minutes before you start peeling them, so you don't get burned.
For each dish, separate 2-3 full mussels, you will need them for the final decoration.
Now start the shells to work, pour into the same pot, turn on a high heat and let them open. Switch to cooking the shells.
Return the pot to the stove, turn on the stove and pour them inside.
Close the lid and let them open from time to time, shaking the pot.
The shells will hatch in 1–2 minutes, as soon as they open, they filter the liquid by pouring it into the same container for collecting shells.
Allow them to cool for a few moments before shelling them too, keeping 2-3 whole pieces per plate
Heat the vegetable broth and clean the celery, carrot, and onion.
Finely chop them with a knife; peel the garlic cloves, leaving them whole
Finally, clean the chili pepper, then chop it and chop the primrose.
Put everything aside and go back to the stove.
Put the pot on the stove, pour a little oil into it and pour the chopped garlic and chopped chili. Let it all taste for 10 minutes on low heat, stirring occasionally.
When the smells fade, remove the garlic, raise to the maximum temperature and dip the squid.
Sauté them for 1 minute before adding the tails.
Blanch for another minute and as soon as the liquid dries, blend with 40 g of white wine. When the alcohol has completely evaporated, turn off and transfer the squid and shrimp to a bowl, cover with a lid and allow warming.
Pour the rice into the same pan and let it fry for about 1 minute at maximum power, stirring constantly, avoiding so that the grains burn. Add the rest of the wine and mix well. Wait for the alcohol to evaporate. Right after that, add 1 ladle of vegetable broth to soften the rice and season the risotto as needed. Add broth gradually! Near the end, add butter and mix the ingredients.
The rice must not be too hard or too soft!
Sprinkle the risotto with parsley if you like, and decorate the plate with the shells you left aside.
Buon appetito!
NOTE:
This is a demonstration of the complete process of Risotto with fresh seafood that you bought at the fishmonger's. Although today you can find them already prepared and ready, so it is much easier. Risotto with seafood can be stored in the refrigerator for 1–2 days, but it would be better to consume it immediately. Freezing is not recommended.
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