Sailor's risotto

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Seafood and scampi risotto
1. In a pot saute the onions on olive oil until they soften.

2. Add rice and saute for 5 minutes, until they become transparent and covered in oil. Add finely chopped garlic and saute for 1 minute. Add wine and a little water.

3. When the rice absorbs the liquid, add the pureed tomatoes and cream, mix well. Add the seafood, scampi and shells, season with salt and pepper. If needed add water and cook until the rice softens. Sprinkle with parsley and serve.

- Mix of seafood
- fresh shells
- 200 g fresh scampi
- 300g Arborio rice
- 100 ml olive oil
- 1 onion, 3 cloves of garlic
- 100ml white wine
- 100 ml cooking cream
- 100g tomatoes
- salt, pepper, oil, parsley

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