Rices
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!
Ingredients
FOR 2 PEOPLE
- 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
Nutritional information
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Scarlet shrimp Spectrum Grand Krust ClassicStep by 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.
2
In a frying pan with olive oil, cook the clams. Cover, wait for them to open and set aside for later.
3
Over medium heat, fry the garlic, rice and stir for 4 minutes. Add the wine and stir until it reduces.
4
Gradually add the fish stock and cook for 6 minutes. Add the squid and cook for another 5 minutes.
5
Add the peeled and chopped red shrimps, the clams and cook for 2 minutes. Let stand.
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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