Risotto with seafood
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Unfortunately or fortunately, only I enjoy this dish;)
- seafood (surimi bars, baby octopus, shellfish) 350 g,
- orez ptr risotto 100 g,
- olive oil,
- red onion 1 piece,
- wall-mounted capers 2 teaspoons,
- iodized salt,
- freshly ground pepper,
- aromatic herbs (oregano, thyme, lemon, rosemary, basil) 1 teaspoon,
- semi-dry white wine 1 glass,
- apa 2 glasses.
Servings: 4
Preparation time: less than 30 minutes
HOW TO PREPARE RECIPE Risotto with seafood:
Peel the onion, finely chop and cook with a little olive oil, along with the seafood, about 5 minutes on low heat, covered. Then season with salt, pepper, herbs, add the cleaned rice, glass of wine and water, leaving to boil over medium heat for approx. 15 minutes. At the end, add the caperel and let it boil. Serve hot as such or with seasonal salad.