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Ingredientes
- 400 g (14 ounces) arborio rice
- good pinch of saffron strands
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 1/2 head celery, finely chopped
- 1 big fennel bulb
- 2 red chillies, chopped
- salt, pepper
- 1 l (2 pints) fish stock
- 100 ml (3 fl oz) white wine
- 70 g 2,5 ounces butter
- 400 g seafood (fish, shrimp, clams)
- 6 anchovy fillets
Direcciones
- Soak the saffron strands in the boiling stock for at least 30 minutes.
- Heat the olive oil in a pot, add onion, garlic, celery, fennel and chilli and slowly fry for about 3 minutes.
- Add anchovies, rice, salt and pepper. Fry for 1 minute. Add seafood.
- Add wine and keep stirring. When the wine has evaporated add 1 cup of the hot stock. Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente.
- Remove from the heat and fold in the butter. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 50 | 10% |
| Total Fat 5.64g | 7% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 810mg | 34% |
| Potassium 609mg | 17% |
| Total Carbs 89.17g | 24% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.71g | 2% |
| Protein 13.15g | 21% |
