Seafood risotto
45
18
4
No
Ingredients
- 310 ml (1 1/4 cup) of Arborio rice
- 28 mussels
- 1 dry white wine glass
- 20 ml (4 teaspoons) of butter
- 1 small package of frozen shrimps
- 2 onions
- 30 ml (2 tablespoons) of olive oil
- 45 ml (3 tablespoons) of tomato paste
- 1 bouquet of parsley
- 1 carrot
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 4 peppercorns
- Salt and pepper
Preparation
Side-by-side mode
- Wash and brush mussels with tap water. Throw open ones. Peel and dice carrot. Add plenty of water, carrot, sliced leeks, peppercorns, white wine, butter and parsley in a large pot. Pepper a little bit. Bring to a boil.
- When boiling, add mussels and cook at high heat while stirring occasionally to let them open. Then, remove them from the broth, remove each mussel from its shell (except for a few to keep as decoration) and set them to warm. Strain the broth in a sieve.
- Heat oil in a casserole. Add the rice and cook until translucent, then blanch chopped onions. Mix with tomato paste and steam for a few seconds. Add enough water to the mussel broth to get three times the rice volume and pour into the casserole. Add salt and pepper, and cook at low heat, uncovered for 18 minutes.
- When the rice is cooked, stir with a fork to divide the grains and add mussels and thawed shrimp. Adjust the seasoning and warm everything up. Set the risotto on a large, deep, warm plate. Garnish with shelled mussels and spread with chopped parsley. Serve hot.
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