This seafood-infused risotto is a really creamy, light and sufficiently piquant for a nice gourmet afternoon. Warning: only eat it fresh, and then in unrestrained quantities!
Ingredients for 4 people:
- 27 dkg arborio rice
- 1,2 dl vegetable stock
- 2 pieces onions
- 1 bottle of dry white wine
- 15 dkg vaj
- 20 dkg Parmesan
- 1 bunch of fresh basil
- 40 dkg seafood mix
- 1 bottle of basil pesto
- 3 cloves garlic
- juice of half a lemon
- 1 bunch of fresh parsley
- 1 chilli
- olive oil
Preparing the risotto:
- In a frying pan, fry the finely chopped red onion until translucent, then add the arborio rice and 1 clove of garlic, grated.
- Fry them together, then when the garlic is just starting to brown, add 1 dl of white wine.
- When this has evaporated, add 1 dl of the base juice, then repeat the process with the wine and only the same base juice. Your risotto is perfect when the rice starch makes the base broth-wine soup thick and gooey and the rice grains crunch nicely under your teeth when you taste them. This is important because the secret to good risotto is to cook the arbori aldante.
- At the end, add 11 dkg of cubed butter and 11 dkg of grated Parmesan, then stir gently. The end result is an ingenious, acidic, creamy and Parmesan-infused mixture. With that, we're ready to serve, but let's make the seafood chutney quickly.
Preparation of seafood:
- Pour olive oil into a hot frying pan, add 2 cloves of olive oil crushed garlic and a couple of slices of chilli - I leave it to taste, who can handle strong.
- Add the seafood and cook well fry together them.
- Drizzle with the juice of the squeezed lemon, sprinkle with fresh, finely chopped parsley, spin and sprinkle with a little white wine to stop the roasting process. Once it has boiled a little, remove from the heat, add the remaining 4 dkg of cold butter and stir gently to make a creamy casserole.
Serving:
- To serve, pile the finished risotto into a deeper plate and use a spoon to taste. put on top from the seafood.
- Finally, drizzle with a little basil pesto and sprinkle with a little Parmesan cheese, top with a few fresh basil leaves.
Bon appetit!
