World Cuisine

Seafood Risotto

Moderate 4 People

250 g risotto rice

800 g shellfish 

Tomato purée

1 clove garlic, chopped

1 onion, chopped

Olive oil

1 soupspoon butter

½ glass white wine

Wash the shellfish well and cook in a saucepan with water and salt. In a pan cook the onion and garlic in a little olive oil. When the onion turns golden, add the tomato purée. Add the rice and fry, always stirring so that it does not stick. Add the wine and enough of the water from cooking the shellfish to cover the rice. When the rice is almost cooked, add the shellfish. When cooked, add the butter and stir it in.

Ingredients

250 g risotto rice

800 g shellfish 

Tomato purée

1 clove garlic, chopped

1 onion, chopped

Olive oil

1 soupspoon butter

½ glass white wine


Preparation

Wash the shellfish well and cook in a saucepan with water and salt. In a pan cook the onion and garlic in a little olive oil. When the onion turns golden, add the tomato purée. Add the rice and fry, always stirring so that it does not stick. Add the wine and enough of the water from cooking the shellfish to cover the rice. When the rice is almost cooked, add the shellfish. When cooked, add the butter and stir it in.