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Seafood risotto

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 45 minutes
 
Ingredients (serves 4):


Method:

In a heavy bottom pan, sauté the rice in 2 tablespoons of olive oil until it becomes translucent. Add the fish stock and leave to simmer for 20 minutes, stirring frequently.

While it simmers, sauté the onion, garlic and shallot.

Once golden, add the seafood, prawns and tomatoes. Leave to simmer for 2 minutes and deglaze with white wine. Leave to cook for a further 5 minutes.

When the rice is almost cooked, add the seafood and season.
After 5 minutes, add the dill and crème fraîche. Serve very hot.

User comments

 
another free recipe every day






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