Gourmet seafood risotto
Ingredients
Instructions
- 300 g Arborio rice
- 12 raw king prawns
- 300 g Calamari rings
- 500 g Clams
- 500 g Mussels
- 2 Onions
- 1 shallot
- 1 bouquet garni
- 2 sprigs of fresh thyme
- 60 g Butter
- 5 tbsp. tablespoons olive oil
- 2 tbsp. mascarpone soup
- 10 cl Noilly Prat
- 10cl white wine
- Salt
- Pepper
- Prepare the stock. Shell the prawns. Empty the heads, pound them with the shells and brown them in a saucepan with 1 tbsp. of oil and water to the height. Season with pepper, add the bouquet garni and simmer for 15 minutes.
- Fry the squid and prawns in a little oil. Strain the juice and set aside.
- Brown 1 peeled and thinly sliced onion and shallot in a sauté pan with 10 g of butter and 2 tbsp. oil soup. Add the shellfish, white wine, thyme, pepper, cover and let the shellfish open.
- Remove the shells, keep warm, drizzled with 1 tsp. of oil. Filter the juice, mix it with the filtered juice of the prawns and dilute with water to obtain 90 cl of liquid. Bring to small shudders. Brown the remaining onion in 30 g of butter. Add the rice, the
- Noilly, then the fumet ladle by ladle until the rice is cooked. Add the remaining butter and the mascarpone. Add seafood and prawns. Serve immediately.
Gourmet seafood risotto
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