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Seafood risotto

 
24 Jan 2013
Preparation:
 
In a big pan and medium heat we warm the olive oil and fry the onion for about 3 minutes until it softens. We season it with salt and pepper, add rice and stir well for about 2 more minutes. Throw the seafood stock and the garlic and heat it, stirring for about 14 minutes, so that the stock is absorbed.
 
Throw the seafood in the pan, season and heat for 6 minutes. Add butter, fresh cream, cheese and peas. Heat for 2-3 minutes, stirring continuously in low heat.
 
Remove it from the fire and serve immediately in a deep plate or platter, garnishing with dill.
 
Mixed shellfish and fish (300 g.of salmon fillet, 20 pieces of prawns16/20, 20 pieces of clams)
1 tablespoon of olive oil
1 cup of onion, finely chopped
6 cups of seafood stock
1teaspoon of garlic, finely chopped
2 cups of Arborio rice
1 tablespoon of butter
¼ cup of fresh cream
½ cup of freshly grated parmesan cheese
4 tablespoons of frozen peas
Salt
Freshly ground black pepper

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