The seafood risotto is one of the leading dishes of Italian gastronomy, its preparation is long and complex, but its refined taste will surely make you forget …
The seafood risotto is one of the leading dishes of Italian gastronomy, its preparation is long and complex, but its refined taste will surely make you forget the hours spent in front of the stove
The seafood risotto is one of the leading dishes of Italian gastronomy, its preparation is long and complex, but its refined taste will surely make you forget the hours spent in front of the stove
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Step by Step
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Preparation of fish broth and seafood for risotto
1) Start preparing yours seafood risotto caring about the cartoon. Shell i shrimp placing heads and shells inside a saucepan. Add the tomatoes cut into wedges, 1 chopped onion, the chopped parsley, the chopped red pepper, 1 liter of salted water and a little wine; leaves cook everything for 20 minutes and, once cooked, strain the broth with a sieve and make sure to crush heads and shells with a wooden spoon.
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2) To open the seafood, place it in a fairly large pan and add 2 sprigs of parsley and a little olive oil. Make them open and fire alive. Drain with a slotted spoon, remove mussels is clams remain closed and peel the open fruits one by one, keeping aside someone with the valves you need for the decoration of the final dish.
3) Filter the bottom of cooking the seafood and pour it into the saucepan with the prepared comic strip: you will have to get 1 liter of broth; if this is not enough, it integrates with water and boils.
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Preparation of seafood risotto
4) Cut the cuttlefish and the squid into strips. Blow up the prawns in a small pan with a little oil. Slice and chop the remaining onion, collect it in a pan and fry it with the crushed garlic cloves and 3 tablespoons of oil.
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5) As soon as the garlic is golden, remove it and add the rice. Toast it. Wet the with the wine, raise the heat and let the alcohol evaporate.
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7) One minute before removing the seafood risotto from the heat, add the mussels and shelled clams and mix.
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Recommended vine Risotto with seafood
Chardonnay
- The Chardonnay it is an international white grape variety, and is grown substantially in all the wine-growing areas of the world. This illustrious grape variety goes very well with the classic seafood risotto. According to some scholars, it has Middle Eastern roots, according to others it comes from Illyria; it is however originally from Burgundy, originally planted by the monks of Pontigny. Its name derives from Chardonnay, the homonymous village of Burgundy. Its minimum gradation varies from 11 to 14 degrees, the latter referring to the vines grown in Sicily. Its serving temperature is between 10 – 12 degrees. The characteristic of smell are the notes of golden apple and exotic fruit. On the palate fruity aromas also of citrus, fresh of medium body, good balance and long finish. Generally these wines, if they are not barricaded, should be drunk within 2 – 4 years of bottling.
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Recommended by Helmut Koecher
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