Risotto with Seafood (2)

Risotto with Seafood (2)
Risotto with Seafood (2) 5 1 Stefano Moraschini


Sauté the garlic in a saucepan with the olive oil extra virgin and chilli.

When Golden, add the mixture of finely cut fish and white wine.

Let it evaporate.

Add the tomato and rice.

Simmer, adding the broth a little at a time.

When cooked add salt, if necessary.

Serve with finely chopped parsley.

Risotto with seafood (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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