Pasta, Rice & Grains

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Risotto del Mare

Difficulty:Easy

Ingredients

  • ■   4 oz garlic cloves
  • ■   4 oz crushed chilies
  • ■   16 oz (1 lb) carnaroli rice
  • ■   fish or chicken stock
  • ■   salt
  • ■   4 oz pepper

Description

Ingredients: 16 raw peeled and cleaned shrimp 8 oz. cleaned squid cut into 1/2 inch slices 2 green bell peppers, deseeded and cut into strips 1 large onion finely chopped 4 garlic cloves 2 fresh bay leaves 1 tsp saffron threads 1/2 tsp crushed chilies 2 cups carnaroli rice 1 cup dry white wine 3 1/2 cups fish or chicken stock 12-16 little neck clams cleaned 12-16 large mussels cleaned salt & pepper chopped parsley Heat 1/2 the oil and stir fry the shrimp ro 2 minutes. Transfer to a plate. Do the same with the squid and add to the shrimp. Heat the remaining oil and add the peppers and onions. Stir fry until tender. add the garlic, bay leaves, saffron, chilies and then add the rice and cook for 1 minutes stiring constantly. Add the wine and cook for another minute. Add a ladle of stock and stir the rice. When the stock evaporates add more and continue until the rice is almost cooked (about 15 minutes). Add the clams and mussles and contimue to cook until the shells open. Add the shrimp and squid. Sprinkle with parsley and serve.

  • 1. Heat 1/2 the oil and stir fry the shrimp ro 2 minutes.
  • 2. Transfer to a plate.
  • 3. Do the same with the squid and add to the shrimp.
  • 4. Heat the remaining oil and add the peppers and onions.
  • 5. Stir fry until tender. add the garlic, bay leaves, saffron, chilies and then add the rice and cook for 1 minutes stiring constantly. Add the wine and cook for another minute.
  • 6. Add a ladle of stock and stir the rice.
  • 7. When the stock evaporates add more and continue until the rice is almost cooked (about 15 minutes).
  • 8. Add the clams and mussles and contimue to cook until the shells open.
  • 9. Add the shrimp and squid. Sprinkle with parsley and serve.

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