Recipe idea
Tomato Risotto with shrimp and shells
Preparation:
20 minutes
Cooking
25 minutes
Main course
4 persons
Ingredients
- Cooked shrimp (pc 031/040r) EPIC
- Clams (bcl ws40) EPIC SELECT
- Mussels (mus ws40)
- Argentine red shrimps (hoarg 20)
- 300 grams of risotto rice
- 1.5 litres of vegetable stock, hot
- 1 teaspoon of dried oregano
- Handful of fresh basil
- Glass of white wine
- 1 clove of garlic, minced
- 2 shallots, minced
- 10 tomatoes, coarsely chopped
- 1 tbsp of tomato puree
- Pinch of chili powder
- 80 grams of Parmesan cheese
- 50 grams of butter
- Olive oil
Method of preparation
Cook the onions and garlic in some olive oil. Add the rice and cook it for a few minutes. Add Oregano, chili powder and tomato puree. Deglaze with the white wine. Add the chopped tomatoes when the wine is fully evaporated. Now add ladle after ladle of stock. Wait everytime until the stock is fully absorbed. After about 15 minutes you can add the shrimp, clams and mussels. Allow them to get hot. Add 50 grams of grated parmesan and butter. Divide the risotto over the plates and finish with some extra cheese and fresh basil.
