It is an elaborate dish, which contains all the flavor of the sea. It will take you time, but the result will be extraordinary
The scent of shellfish, the consistency of risotto, a good glass of white wine served at the right temperature and you're done: you're not on vacation, but the seafood risotto with its aromas it will make you dream of being already in front of the sea, in full relax. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions and different versions are known.
Molluscs, but also shellfish in the traditional recipe
Risotto alla pescatora is one of those dishes that lends itself to the most risky reinterpretations. Every fish goes well with the flavors of this recipe, where it is essential that the raw material is very fresh. In the original version, as well as clams and mussels, there are squid and then prawns and scampi, which with their sweetness balance the flavor of the shellfish.
Broth? Better fish cartoon
For a really tasty dish, the secret is to cook the rice not in any broth, but in the comic you will prepare by boiling the fish waste. In addition to the shrimp and prawn carapace if you have scraps of other fish, add them to water, celery, onion and carrot. Boil everything for about an hour, until the liquid has reduced by half. Then strain everything and leave to cook rice.
And now the recipe for seafood risotto
Get yourself 1 kg of clams (or lupins) and 1 of mussels: clean the mussels under running water, remove the byssus from the mussels, that dark filament placed between the two valves and clean the clams. Put mussels and clams in a large pan with a drizzle of oil and a clove of garlic. Cook with a lid, until the shells have opened. At this point turn off, remove the shellfish and strain the cooking liquid that you will need to add to the fish broth to make the risotto. Shell shrimp and prawns and boil them in boiling water for a few minutes. Prepare the comic with the shells and leave it aside. Take the squid, clean them, wash them and cut them into strips. In another pan, sauté a sliced onion over a low heat in a little butter: when it is golden, add the rice and toast it. Sprinkle with a glass of white wine, add the squid and then gradually add the fish stock, until the rice is cooked. Just before turning off, add salt and then add the mussels, clams, prawns and prawns to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.
In the tutorial some more suggestions for a perfect risotto
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