Fish

RISOTTO ALLA PESCATORE

RISOTTO ALLA PESCATORE
Ingredients
280 gr risotto rice (Arborio type)
50 g fine chopped onion
50 ml white wine
40 ml olive oil
400 gr mixed shellfish (shrimp ~ vongole ~ mussels ~ squid etc.)
100 gr tomato sauce or tomato puree
1 liter of fish water
1/3 bunch of parsley
10 gr basil
6 gr salt
5 g black pepper




How To?
After roasting the onions in olive oil, add the rice and roast again. Add white wine. White wine with the help of the scoop in the other bowl of boiled fish broth little by baking risottoyu cook. Add the mixed seafood close to cooking and cook for 5-6 minutes. Add basil, chopped parsley, salt, black pepper and olive oil and stir until you have a fluent risotto consistency. Take risottoyu in a pit or a light oval dish and serve with basil and extra virgin olive oil.

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