Fisherman Risotto


Rating: 3.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (Portionen)

Ingredients:






















Instructions:

Cut the calamari, cuttlefish and pulpo into pieces. Simmer gently in a little water with the onion, until the squid are almost soft. Drain, but keep the stock.

Heat the oil in a pan. Sauté the onions. Add the long grain rice and stir well. Add saffron and extinguish with chicken broth and stock. Simmer gently for about fifteen minutes. Season.

Add the pecoroni to the long grain rice form and simmer briefly. Add the moules and cocktail shrimps as well as the cooked calamari, cuttlefish and pulpo. Add the white wine and simmer gently for a short time.

Add the olives, butter, Parmesan cheese and parsley to the long grain rice. Season to taste and serve immediately.

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