Risotto ai Frutti di Mare
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, fish or seafood.
Risotto ai frutti di mare
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice.
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, potatoes, onions, celery, and zucchini. Boil asparagus for around 5 minutes, then let them cool and chop. Bring to boil salted water and boil your favorite seafood 5-10 minutes (you can choose between shrimp, calamari, tentacles, …).
Step 2
Saute one chopped shallot (high heat) with extra virgin olive oil, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Pinot Grigio works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add the chopped asparagus.
Step 3
Turn off the heat and add half a stick of butter (unsalted), stir then cover for 3-5 minutes. This procedure is called “mantecatura”. Serve with some smoked salt or berries balsamic glaze.
ENJOY!
Ingredients:
(for 4 people)
½ lb Carnaroli rice
½ lb seafood
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks)
1 shallot
Salt, pepper, balsamic salt, white wine, olive oil
½ stick butter
Suggested products for this recipe
By Margherita
Considered the "king of rice" for its qualities. It is ideal for risottos where grains need to be separated and rice salads. Cooking time: approximately 17 minutes.