Nutrition Facts
4 servings
4
Spring Herb and Seafood Risotto Recipe
This spring herb and seafood risotto recipe is offered.
Ingredients
400 Risotto rice
10 Dry white wine
2 Shallot
60 Freshly grated Parmesan
Salt
Pepper
Directions
1
Bring the fish stock to a boil and keep it warm.
2
Sauté the finely chopped shallots in olive oil over low heat, then add the rice, stirring regularly for 2 minutes.
3
Deglaze with white wine and let it evaporate over high heat.
4
When the rice has absorbed all the liquid, add a ladle of fish stock. Once absorbed, add another ladle, and so on for about 15 minutes, until the fish stock is used up.
5
Off the heat, add the grated parmesan. Stir well, then add the thick cream and the herbs. Thaw the seafood under running water, drain it, and then sauté for about 5 minutes in olive oil.
6
Mix the seafood with the risotto and let rest for 2 minutes before serving.
7
To finish, serve the risotto in deep plates and top with some shavings of Parmesan.
Ingredients
Ingredients
400 Risotto rice
10 Dry white wine
2 Shallot
60 Freshly grated Parmesan
Salt
Pepper
Directions
Directions
1
Bring the fish stock to a boil and keep it warm.
2
Sauté the finely chopped shallots in olive oil over low heat, then add the rice, stirring regularly for 2 minutes.
3
Deglaze with white wine and let it evaporate over high heat.
4
When the rice has absorbed all the liquid, add a ladle of fish stock. Once absorbed, add another ladle, and so on for about 15 minutes, until the fish stock is used up.
5
Off the heat, add the grated parmesan. Stir well, then add the thick cream and the herbs. Thaw the seafood under running water, drain it, and then sauté for about 5 minutes in olive oil.
6
Mix the seafood with the risotto and let rest for 2 minutes before serving.
7
To finish, serve the risotto in deep plates and top with some shavings of Parmesan.
Notes
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EN