Fresh seafood risotto. A meal that is prepared in just 35 minutes. For this recipe you will need Italian Arborio rice, fresh seafood fasolaro, vongole, mussels, stock, parsley butter, lemon, and garlic. Follow the recipe.
Ingredients: simple, total time: 35 min, 2 serving
1. 6 kg fresh seafood/ (fasolaro, vongole, mussels)
3 Tbsp Olive oil EVO
3 cloves of garlic/ minced
1 cup of Arborio rice/ 200 ml
300 ml vegetable broth
100 ml white wine
2 Tbsp fresh parsley/ finely chopped
200 ml liquid where were the clams cooked
20 g butter
salt and pepper to taste
Preparation:
Clean the shells well, especially the mussels (brush off all the dirt), then wash them well.
Pour the shells into the pan, add 1 chopped clove of garlic, 1 Tbsp chopped parsley and stir well.
Cook 10-12 minutes over moderate heat, covered with lid.
During cooking, the shells will release their liquid and open.
Turn off the heat.
Clean the shells, put them in a deep plate.
Pour the liquid from the pan into a small saucepan.
Wash the rice under running cold water several times and strain well.
In the same pan, add 2 spoons of olive oil, wait to heat up, fry the 2 chopped garlic, few seconds, add 1 cup of rice and stir about minute.
Add now 100 ml wine, wait for the alcohol to evaporate then pour 150 ml broth, simmer on low to moderate heat for about 7-10 minutes, then add the rest of the broth.
Let the rice swell a little, then add the 200 ml liquid where the clams were cooked.
Add clams, butter, salt, and pepper to taste, stir well, let it cook for about 10 minutes, then sprinkle with chopped parsley.
The rice must not be overcooked, but must be alla dente.
Serve warm with lemon slices.
Buon appetito!
NOTE:
Instead of Arborio rice, you can use Carnaroli.
Always add the broth gradually, as well as the liquid in which the mussels were cooked.
Make sure you consume portions during the day.
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