Esta es una exhibición prevé de cómo se va ver la receta de 'Risotto Marinara' imprimido.

Receta Risotto Marinara
by Global Cookbook

Risotto Marinara
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 2 x cloves garlic, chopped
  • 200 gm calamari, washed
  • 200 gm raw green prawns, heads and shells removed
  • 1 x 200 gram fillet fresh Atlantic salmon, skin removed, cut into bite sized pcs
  • 1/2 c. chopped parsley
  • 1 Tbsp. extra virgin olive oil
  • 10 x spring onions, minced
  • 400 gm Ferron rice
  • 300 ml dry white wine
  • 800 ml rich fish stock, simmering
  • 4 x roma tomatoes, f inely minced
  • 1 Tbsp. lowfat sour cream
  • 2 Tbsp. grated parmesan cheese
  • 1/2 c. finely minced parsley

Direcciones

  1. Heat the extra virgin olive oil and gently saute/fry the garlic in Tamaras Risotto Pot*. Add in the prepared seafood and cook briefly till the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside.
  2. Heat the remaining Tbsp. of extra virgin olive oil and saute/fry the spring onions. Add in the rice, stirring to coat. Add in the white wine and allow it to be absorbed then add in the first addition of fish stock together with the finely minced tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed.
  3. When there is only a small quantity of stock left, add in the cooked fish mix and all its juices with the last addition of stock and continue simmering for about 2 min, or possibly till most of the liquid is absorbed. Add in lowfat sour cream, cheese and parsley, stir well to incorporate and serve immediately.