A deliciously creamy risotto.
Prepare the broth by dissolving the cubes in 1.5 liters of very hot water.
Melt 30 g of butter in a pot and gently sauté the onions.
Add the rice and stir until it becomes translucent. Moisten with the wine.
When it has evaporated, season with salt and pepper and begin to add the broth ladle by ladle.
Let it cook over very low heat for 20 minutes.
In the meantime, pour the seafood into a very hot pan. Wait until they release all their water. Discard it and set aside the seafood.
In the same pan, melt 20 g of butter and sauté the chopped garlic. Add the seafood, parsley, and tomato pulp. Let simmer for 5 minutes. Adjust the seasoning.
When the rice is cooked, turn off the heat, add 30 g of butter in pieces and the cheese, stir well, add the seafood, cover, and let rest for 5 minutes.
To finish, serve in warm plates.
0 servings
6
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