Risotto with seafood

Mediterranean cuisine has many dishes that combine, at first glance, simple cooking, delicious ingredients and ingredients, as well as ease of serving and serving ready-made meals. Such dishes include risotto with seafood - a fragrant dish that causes instant appetite. It is important to note that the successful preparation of a masterpiece directly depends on the quality of seafood, which must be fresh. Choosing fresh seafood, or buying a package of frozen sea delicacies, you need to pay attention to the expiration date, as well as the possibility of using it for cooking the risotto.

Risotto with seafood is prepared twenty-thirty minutes. The ingredients are designed for four adults. It is desirable to use the specified set of products, accurately following the stages of preparation.

Risotto with seafood (recipe):
1.5 kg of mollusks (small), 2 kg of mussels, 50 grams. Butter, 1 onion, cut into thin slices, 1 chopped garlic clove, 300 gr. Rice (round-grained), 100 gr. White dry wine, 150 gr. Peeled shrimp, 2 teaspoons chopped fresh parsley, 2 teaspoons thick cream or sour cream, 30 gr. Hard cheese "Parmedzhano", grated on a fine grater, 250 gr. Squid canned, 3 teaspoons of olive oil,
salt pepper.

Now we turn to the question: "How to cook risotto with seafood?".

Fresh seafood is thoroughly washed and cleaned of plaque and plant elements. Frozen seafood is usually immediately ready for cooking. Mussels and shellfish are placed in a large saucepan, filled with water and brought to a boil. Next they cook on high heat for six to eight minutes or a little more, until everyone opens up. Not opened seafood, usually do not use for cooking risotto. After this, the pan is removed from the fire and the mussels and clams are left in hot water. At the same time in the salted boiling water shrimps drop literally for one minute and immediately removed.

Take another saucepan or a large (with high sides, volumetric) frying pan with a thick bottom, where butter melts and the onions are fried. After this, garlic is added, which is cooked over low heat for five minutes. Next, in this pan or frying pan (if desired, cooking risotto), the rice is poured and mixed thoroughly with all the other ingredients. Add salt, pepper (to taste), after which everything is cooked for three minutes on low heat. The wine is pouring in. Preparation continues on medium heat until rice is completely absorbed by the wine.

Further, the risotto mixes with seafood as follows: mussels and shellfish can be thrown on a strainer or colander, or, taking them out, put them on a dish and drain the remaining water. After that they are added to the risotto. Then there are shrimps laid out. Everything is sprinkled with parsley, cheese and cream (or sour cream). Then everything is thoroughly mixed and prepared for another minute, with constant stirring.

Squids in a separate bowl combine with olive oil.

Risotto with seafood is laid out on portions plates, on top are added squid and a few leaves of parsley.

When serving risotto with seafood, small children need to pre-clean seafood and serve the dish only with edible parts of the seafood.

Risotto is served hot. It is a common practice to eat freshly prepared food. Risotto is perfectly combined with white unsweetened wine. Necessarily with the dish is placed an additional plate for inedible parts of seafood. On the table there is usually a cup with sliced lemons and additional napkins.