Recette
Risotto is a dish with multiple benefits. Simple to make, it can be available in various ways depending on everyone's tastes, seasons and intolerances.
For 4 people :
Ingredients
• 400 g of arborio risotto rice
• 500g of a seafood mixture (shrimp, mussels, squid, squid)
• 2 shallots
• 75 cl of boiling water
• 25 cl of dry white wine
• 200 g of tomato pulp
• 4 tsp of fish stock
• 2 tbsp olive oil
• 3 tbsp. thick crème fraîche
• Salt
• Pepper
• Paprika
Preparation
• Brown the sliced shallots in a pan with the olive oil then add the seafood. Continue cooking for 5 minutes. • Prepare your broth: mix the water, wine, tomato pulp and fish stock in a saucepan. Keep it warm.
• In a hot casserole dish, brown the rice in oil until it becomes slightly transparent. Mix regularly.
• Add the broth ladle by ladle, stirring, and letting the rice absorb the liquid before pouring in the next ladle. • At the end of cooking, mix the risotto with seafood and shallots.
• Add 3 tbsp of crème fraîche, mix well, then serve immediately.
In this recipe, it is combined with seafood, a winter dish par excellence which goes wonderfully with Riesling T from Cave de Turckheim.
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