This seafood risotto is a classic, comforting dish that highlights the natural flavors of the sea while showcasing the creamy, enveloping texture that defines a well-made risotto. Using a mix of seafood such as mussels, shrimp, squid, and cockles, the rice slowly absorbs a hot, fragrant broth, becoming tender while remaining slightly firm at the center. The final addition of cold butter off the heat gives the risotto its signature sheen and richness, making it a dish best enjoyed immediately, straight from the pan.
Preparation time: not specified
Difficulty: Easy to intermediate, depending on attention to cooking
Ingredients
For the risotto
- 300g risotto rice (Arborio or Carnaroli)
- 500g mixed seafood (mussels, shrimp, squid, cockles), fresh or frozen
- 1 litre fish or vegetable stock, kept hot
- 10cl dry white wine
- 2 shallots
- 1 garlic clove
- 40g butter
- 2 tablespoons olive oil
- Fresh flat-leaf parsley
- Salt and pepper
Yo Make również polubił
« Maman… papa en a une autre… ils vont te prendre tout ton argent… » J’ai immédiatement annulé mon voyage d’affaires pour réagir sur-le-champ. Et trois jours plus tard…
“Mi esposo me llamó de repente. ‘¿Dónde estás?’. ‘En casa de mi hermana, para la fiesta de cumpleaños de mi sobrina’. ‘¡Sal de ahí ahora mismo con nuestra hija!’. ‘¿Por qué?’. ‘¡Solo hazlo ya!’. La urgencia en su voz me hizo agarrar a mi hija y correr hacia la puerta. En el momento en que salté al auto, vi algo increíble…”
«Tu n’iras nulle part, tu nous es redevable !» hurlaient ses parents. Le lendemain matin, ils se retrouvèrent sans électricité, sans argent, sans assurances et sans toit.
Carrés de cheesecake au caramel ultra crémeux