Ingredients
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320 g Rice
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400 g Mussel
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300 g Clams
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200 g Squid
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500 g Scampi
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1 Shallot
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2 Garlic
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1 Parsley
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2 Tomatoes
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2 dl White wine
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1 l Fish stew
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to taste Extra virgin olive oil
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to taste Salt
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to taste Pepper
Directions
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.
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. |
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6
Done
|
At the end of cooking season with chopped parsley. |
|
7
Done
|
Enjoy risotto pescatora! |
|
8
Done
|
FAQsQ: What is the history of risottopescatore? Q: How to reheat risotto pescatore? |
