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Chef Gianluca Deiana Abis: Risotto Alla Pescatora/ Seafood Risotto

Prep. time: 15 minutes

Cook Time: 45 minutes

Difficulty: 2 out of 5

Serve: 4


400 g of rice 500 g of mussels 300 g squid 200 g of shrimp 30 g of Butter ½ chopped onion chopped parsley to taste 1 clove of garlic extra virgin olive oil to taste 1 glass of white wine 250 g of peeled tomatoes 1 liter of hot fish broth Salt qb chilli pepper qb


To make the risotto alla pescatora you must first rinse and clean all the fish in running water. Then, in the cooking pot, brown it in extra virgin olive oil and butter together with garlic, parsley and onion. Add fish and let it cook for a few minutes, pour in the white wine. After that, let everything evaporate.

At this point, add the tomatoes and cook for 10 minutes in the pan without a lid.

Next add salt, rice, the hot fish broth and a pinch of chilli pepper (if you prefer, use a little pepper). Stir everything thoroughly and close the pot. As soon as you hear its hiss, lower the heat and continue cooking your risotto alla pescatora for another 8 minutes. Finally, serve it.

Chef tips:

If you are looking for a first course for a dinner with a menu based on fish, the risotto prepared with seafood and shellfish is the dish for you. It is one of the most elegant first courses to be served on important occasions, the preparation of which requires time and a little patience both for the cleaning phase of all the ingredients and for the slow cooking of the fish broth and rice. The risotto alla pescatora (as well as spaghetti alla pescatora) represents a real cornerstone of Italian cuisine. A delicious dish that at the table will have the easy consent of all the diners. What you will prepare will be a dish with an intense and enveloping sea scent, with a creamy consistency and perfect if decorated with fried bread croutons.

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