Risotto pescatore

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Risotto pescatore

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Ingredients

Adjust Servings:
320 g Rice
400 g Mussel
300 g Clams
200 g Squid
500 g Scampi
1 Shallot
2 Garlic
1 Parsley
2 Tomatoes
2 dl White wine
1 l Fish stew
to taste Extra virgin olive oil
to taste Salt
to taste Pepper

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Ingredients

Directions

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Risotto pescatore is a first course that encompasses all the flavor of the sea.

How to prepare Risotto pescatore

Risotto pescatore is prepared by cooking the rice in a pan with shallots and halfway through cooking flavoring it with mussels and clams made open separately, shrimps and shrimps in pieces.

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Steps

1
Done

Cook the mussels with oil and garlic, then add white wine and let them go until they have opened.

2
Done

After purging them in water and salt, cook the clams with oil and garlic and then add white wine and let them go until they open.

3
Done

Brown shallots in a little oil, add rice and toast for a couple of minutes. Deglaze with white wine.

4
Done

Add fish broth and cook the rice.

5
Done

Halfway through cooking, add chopped tomatoes, mussels, clams, squid, and scampi.

6
Done

At the end of cooking season with chopped parsley.

7
Done

Enjoy risotto pescatora!

8
Done

FAQs

Q: What is the history of risottopescatore?
A: Risotto pescatore is a typical first course in Italian cuisine, but its origins are unknown. It is most likely that the first risotto pescatore coincides with the arrival of rice in Naples in the 14th century thanks to the Aragonese.

Q: How to reheat risotto pescatore?
A: You need to put the risotto pescatore in a nonstick pan with 2 tablespoons of water, heat it for 2 minutes over medium heat, turning it occasionally. Alternatively, it can be heated in the microwave oven for about 1 minute.

Eatsitaly

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