Risotto with Seafood (2)
Instructions
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.
Ingredients and dosing for 4 persons
- 400 g of superfino arborio rice
- 250 g of shrimp
- 250 g of moscardini
- 250 g of cuttlefish
- 250 g of squid
- 1/2 cup of white wine
- Granular fish broth
- Garlic
- Hot pepper
- Parsley
- 3 tablespoons of tomato
- Olive oil extra virgin
- Salt