Easy seafood risotto Ingredients: 500 g of - Frozen mixed seafood (shrimp, mussels, squid, squid) (previously thawed) - 2 tablespoons of - olive oil - 2 tablespoons of - thick low-fat crème fraîche, pepper, salt - 400 g of - rice for risotto - 2- shallots - 75 cl of - water boiling - 25 cl of - dry white wine - 1 small can of - tomato pulp - 4 teaspoons of - paprika fish stock.
Utensils： 1 frying pan - 1 Set 3 frying pans best frying pans - 1 salad bowl 1 ladle 1 spoonwood 1 pitter
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
1 - Peel the shallots and brown them in a frying pan with the olive oil
Phase 2
2 - While the shallots are browning, prepare a broth with water, wine, tomato pulp, fish stock, leave to wait
Phase 3
3 - Add the defrosted seafood to the shallots, brown everything well. Put everything in a salad bowl to wait
Phase 4
4 - In the hot and oiled frying pan, pour the rice in rain, turning constantly until it becomes slightly transparent. Add a ladle of broth at a time, stirring constantly, until the rice has absorbed all the liquid, until all the broth is used.
Phase 5
5 - Add the “shallots, seafood”, mix and finish by adding 2 to 3 tbsp of crème fraîchethick sheet
Phase 6
6 - Serve very hot without waiting
Utensils： 1 frying pan - 1 Set 3 frying pans best frying pans - 1 salad bowl 1 ladle 1 spoonwood 1 pitter
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
1 - Peel the shallots and brown them in a frying pan with the olive oil
Phase 2
2 - While the shallots are browning, prepare a broth with water, wine, tomato pulp, fish stock, leave to wait
Phase 3
3 - Add the defrosted seafood to the shallots, brown everything well. Put everything in a salad bowl to wait
Phase 4
4 - In the hot and oiled frying pan, pour the rice in rain, turning constantly until it becomes slightly transparent. Add a ladle of broth at a time, stirring constantly, until the rice has absorbed all the liquid, until all the broth is used.
Phase 5
5 - Add the “shallots, seafood”, mix and finish by adding 2 to 3 tbsp of crème fraîchethick sheet
Phase 6
6 - Serve very hot without waiting