Seafood Risotto in Red Sauce
Pasta
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This seafood risotto in red sauce is a true triumph of Mediterranean flavors! I still remember when I prepared it for the first time: an immediate success! The fresh mussels and clams, combined with the tender squid and creamy rice, create a perfect harmony. The sauce of peeled cherry tomatoes adds a note of sweetness that goes very well with the taste of the sea. It is an ideal dish for a special dinner or a Sunday lunch with the family. The preparation is simple and quick, perfect even for those who don't have much experience in the kitchen. A piece of advice? Don't skimp on the fresh parsley, which gives an irresistible touch of freshness!
Ingredients (11 ingredients)
-
Mussels
-
Clams
-
Peeled cherry tomatoes
-
Rice
-
Squid
-
to taste Extra virgin olive oil
-
1 clove Garlic
-
Parsley
-
Salt
-
Black pepper
-
Vegetable broth
Preparation (9 steps)
Cooking mussels and clams
In a large pan, pour a drizzle of extra virgin olive oil. Add the mussels and clams. Cover with a lid and cook over medium heat until they open completely. Remove the shellfish from the heat and reserve the cooking water.
Cooking the squid
In the same pan, pour a drizzle of extra virgin olive oil and add the squid cut into rings. Sauté for 1 minute, then add the peeled cherry tomatoes. Salt, pepper and cook for 2 minutes. Set aside.
Preparing the vegetable broth
In the Mixtopf, insert carrot, celery and onion cut into pieces. Add 1 liter of water and some empty shells of the seafood. Cook for 20 Min./100°C/Stufe 1.
Toasting the rice
In a low saucepan (or directly in the Mixtopf after cleaning it), pour a drizzle of extra virgin olive oil. Add the rice and toast for 1 minute at 100°C/Stufe 1.
Initial cooking of the rice
Pour the cooking water of the seafood into the Mixtopf and cook at 100°C/Stufe 1 for 5 minutes, or until it dries.
Cooking the risotto with broth
Add as much hot vegetable broth as needed to cover the rice. Cook at 100°C/Stufe 1, adding broth as needed, for about 10 minutes.
Adding the squid
Add the squid to the rice and cook for another 5 minutes at 100°C/Stufe 1.
Adding the seafood
Add the mussels and clams to the rice. Cover with a lid and let it rest for 2 minutes at 60°C/Sanftrührstufe.
Stirring and plating
Stir in a drizzle of extra virgin olive oil and add a little chopped parsley. Mix well and plate. Finish with a little more chopped parsley.
Finished cooking? Great! 🎉
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Created by
Valentina Galli
6
Rezepte
0
Kochbücher
Allergens
- Molluscs
- Fish
- Celery
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