Risotto ai frutti di mare
Instructions
Brushed fine seafood, then have them open, all together, in 2 tablespoons of olive oil flavoured with whole garlic clove crushed slightly.
Just opened, sgusciateli all (except some that will serve as a garnish) and keep them aside; Save the filtered cooking liquid.
To fry in risotto 2 tablespoons oil, chopped shallots and whole garlic clove; Add the rice, let it wallowing at high heat, salt, white wine sfumatelo and as soon as this will be evaporated, continue cooking, adding the vegetable stock and some liquid ladle of seafood (be enough a couple of tbsp, because it is quite salty).
Almost finished cooking, add the rice seafood shelled and supplemented with 1 tablespoon of raw oil, pepper and chopped oregano and basil.
Spread rice in dishes from serving, Garnish each plate with some seafood in the shell, a tuft of Basil and serve immediately.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1200 g of seafood (mussels, vongole, truffles)
- 2 cloves of garlic
- 1 shallot
- 2 sprigs of oregano
- 1 sprig of basil
- 1/2 cup of dry white wine
- Vegetable broth
- 5 tablespoons of olive oil
- Salt
- Pepper