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seafood risotto
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
2 servings
Renan Carapiá
@chefrenancarapia- Ingredients
- Recipe
- Arborio rice300 g
- Clean shrimp80 g
- Squid Rings80 g
- Pre-cooked octopus100 g
- Cleaned and pre-cooked mussels80 g
- Tomato sauce150 g
- cherry tomato70 g
- Palm60 g
- Garlic10 g
- unsalted butter30 g
- Sicilian lemon juice25 ml
- Olive oil15 ml
- Vegetable broth (or your choice)150 ml
- White wine1 cup
- Parsley to taste
- In a pan, place the oil, garlic and seafood seasoned with salt and pepper.
- After sautéing the seafood, set aside and, in the same pan, add the arborio rice.
- Make the risotto according to the correct procedure, but in addition to the broth you are using, use the tomato sauce to cook the rice. Turning, one spoon of each.
- Add the cherry tomato cut in half, the hearts of palm and then the seafood.
- When it's time to finish, add a part of the parsley, Sicilian lemon and the butter. In this risotto we don't use parmesan to finish.
- When serving, place an octopus tentacle, a little parsley and a slice of Sicilian lemon.
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