Seafood risotto is a tasty dish of Italian origin. Traditionally prepared with rice, mussels, clams, baby octopuses, garlic, shelled shrimp, fresh tomato, olive oil, parsley, salt and pepper, this first course is a true concentration of sea flavors. Its preparation requires few steps but attention: cooking the risotto requires patience and precision. The final result is a creamy and flavorful risotto, perfect to enjoy in any season.
Prepare a fresh sauce with garlic, olive oil and strained tomato or with tomatoes cut into wedges
Infuse the garlic in the oil and cook very briefly to preserve the tomato's freshness
Let the clams and mussels open, cook the baby octopuses and the shrimp, and as soon as cooked shell the crustaceans and cut the mollusks into pieces
Strain the clams' liquid and add part of it to the tomato sauce along with the seafood. Cook the rice al dente in plenty of water and dress it with this sauce, which should be pink and not red, then season with pepper and chopped parsley
Frying pan
Pot
Knife
Cutting board
Wooden spoon
Italia
| Energy (kcal) | 107.81 |
| Carbohydrates (g) | 5.24 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 5.71 |
| of which Saturates (g) | 0.85 |
| Protein (g) | 9.07 |
| Fiber (g) | 0.12 |
| Sale (g) | 0.12 |
