Fisherman’s risotto
Risotto is one of the peaks of Italian cuisine. Here we cook it with fish and seafood. A spectacular recipe, dare to taste it out!
- 20 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 2 pcs. red shrimps Grand Krust
- 150gr cherry tomato
- 10ml water
- 10gr sugar
- 200gr clams
- 250gr carnaroli rice
- 1 glass white wine
- 800ml fish stock
- 150gr squid rings
- 2 sea bream loins
- 5 basil leaves
- 1 chopped cayenne
- Olive oil
- Tomato sauce
Our star product
Scarlet shrimp
Grand Krust Classic
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Over high heat, cook the cherry tomatoes with the water and sugar. Cover and bring to a boil. Lower to medium heat for 5 minutes. Crush and set aside.
Step 2
In a frying pan with olive oil, cook the clams. Cover, wait for them to open and set aside for later.
Step 3
Over medium heat, fry the garlic, rice and stir for 4 minutes. Add the wine and stir until it reduces.
Step 4
Gradually add the fish stock and cook for 6 minutes. Add the squid and cook for another 5 minutes.
Step 5
Add the peeled and chopped red shrimps, the clams and cook for 2 minutes. Let stand.
Step 6
In a frying pan, cook the sea bream for 2 minutes on each side. Add to the rice, basil, chopped cayenne and a drizzle of oil. Serve garnished with the sea bream and let's eat!
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