Risotto with seafood - recipe. Recipes risotto with seafood. The article gives simple recipes of risotto with seafood.

Risotto is a rice dish, which is prepared from roasted grains with further extinguishing of them on water or broth. Kushany appeared in Italy in the XVI century and, if you believe legend, with very funny circumstances. The town dweller, the masses of the rice soup, he left the oven, and returning, saw that the water in the saucepan was evaporated, and the cereals turned into a gentle puree. This was invented risotto.

1
Risotto with seafood - Basic rules

Risotto is a simple cooking dish, but it is done in compliance with certain requirements:

Take the medium rice, type - arborio, carnaroli, Valon nano or grain in a box with an inscription - for risotto.
Having started cooking, watch the process, without delaying from the kitchen, because the cereals can burn.
Seek moderately, as the creamy taste disappears when the cushion disappears.
Do not wash the cereal before the roasting - it will differ and will become porridge-smeared.

2
Spring risotto with seafood

For a start, you have mastered a light recipe that contains few components, and rice steaming on the water.

You will need:

Shrimps - 0.5 kg
Fig - 400 g
Butter creamy and sunflower - 50 ml
One head of the bunk
Dry light wine - 3/4 cup
Green peas - one bank
Salt, pepper, parsley - to taste
Water - 1.5 liters

Progress:

Boost water in a saucepan, close it with a lid and reduce the gas. Let fluid boils to the end of cooking. In the frying pan, imitate purified shrimps using butter. Salt, pepper and roll in the salad bowl.

In the same pan, zelotte on the leek onions. Put rice in it, fry before opaque.

Pour alcohol and when the wine will evaporate, enter half a glass of boiling water. Prepare, stirring until the rice does not absorb liquid.

Cook by adding water along the above portion at a time. In about half an hour, water is spent, and the cereals will become soft. Attach the peas and shrimps to the rice mass. War down all three minutes, pour a parsley and - Serve the table.

3
Creamy risotto with seafood

An interesting option of dishes, in which cream and solid cheese are taken along with the sea gifts.

Ingredients:

Rice - a half cup
Squid - three carcass
Boiled shrimps - 300 g
Mussels - 0.6 kg
Wine white - 200 ml
Cream - 100 ml
Fish broth - 800 ml
Water - 300 ml
Cheese - 200 g
Carrots, onions, celery - one thing

Cooking:

Boil mussels and as soon as the sinks opened - the product is ready. Free the cooled mollusks from the sash and fold meat into a bowl.
In a high frying pan, fry (2-3 min.) Writing vegetables. There is also rice, wine, sliced \u200b\u200bsquid rings.
After evaporation of the wine, pour into the shabby glass of hot broth, and cook, stirring the cereal thick.
Continue to cook, pouring broth before its final spending, then put in Mussels and shrimp. Claw with cheese, cream and protubet three minutes. Prepassed eater decompose on plates, decorate the basil branches and serve with garlic sauce.