Seafood risotto
Last Updated on
ingrediencie
2 slices butter 1 tbsp olive oil 200 g baby octopus 2 cloves garlic 1 pk shallots 1 stalk celery stalk frozen peas 1 dl white dry wine water as needed 1 tbsp turmeric 1 cup turmeric rice 1/2 litre water 10 pk mussels 10 pk clams (black mussels) 1 tbsp fresh parsley ground black pepper 1 tbsp vegetable stock flakes chilli flakes
progress in the video above
1.
In a wide saucepan, melt a slice of butter with olive oil and sauté the baby squid
2.
Take out the baby octopus and add the garlic slices along with the chopped shallots. Sauté.
3.
Add the chopped celery stalk and frozen peas. Top with white wine and water if desired. Reduce.
4.
Next, sprinkle with turmeric.
5.
Add the rice and stir the whole mixture.
6.
Bring the water over the rice.
7.
Turn back the pre-prepared squid, add both types of mussels.
8.
Sprinkle with finely chopped parsley, season with pepper and add a spoonful of the loose vegetable stock.
9.
Cook for about 20 min or until risotto is creamy.
10.
Finish with a slice of butter to soften.
11.
Before serving, sprinkle with a pinch of chilli as desired.
