Risotto with mussels and shrimps
Ingredients:
Instructions:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
