Risotto with mussels and shrimps
Risotto with mussels and shrimps
Course: Italian Kitchen, Seafood RecipesServings
2
servingsPrep time
20
minutesCooking time
30
minutesCalories
390
kcalIngredients
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
Directions
- 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, fry the rice on it to soak it in oil, and pour a third of the existing broth into the skillet.
- 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.