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Risotto with mussels and shrimps

Risotto with mussels and shrimps


  • Riсе 400 g
  • Mussels 500 g
  • Tomatoes 200 g
  • Shrimp 300 g
  • Red onion ½ head
  • Bay leaf 1 piece
  • Parsley 20 g
  • Dry white wine 200 ml
  • Dry martini 50 ml
  • Olive oil 50 ml
  • Vegetable broth 1.5 l
  • Butter 20 g
  • Lemon 1 piece
  • Thyme 1 piece
  • Black peppercorns 5 pieces
  • Ground white pepper to taste
  • Salt to taste


  1. Fry in a saucepan finely chopped onion in butter until soft. Pour a glass of wine in a saucepan, throw a sprig of thyme, black peppercorns, bay leaf and pour mussels. A minute later add the peeled shrimp. Salt, if the mussels are fresh, do not. Fresh mussels have enough natural salinity.
  2. Cover the pan with a lid and cook the contents on medium heat until the mussels open – about three minutes. As soon as the mussels open, throw in their company finely chopped tomatoes, chopped parsley, pepper, mix and remove from heat.
  3. In another skillet, heat the olive oil and fry the rice on it to soak it in oil, and pour into the skillet a third of the existing broth.
  4. As soon as the broth boils, reduce the temperature and cook, stirring constantly and adding broth as it boils. Together with one of the injections of broth, pour a martini glass. When rice is almost ready, it should be salted.
  5. Then add a pinch of parsley, lemon juice and dump everything from the pan – mussels, shrimps and onions, along with the broth in which it all cooked. Mix gently and immediately remove from heat.

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