Curry risotto with seafood
Ingredients for Curry risotto with seafood
| Amount | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 400 grams | Arborio risotto rice eg |
| 1 / 2 tsp | Curry |
| 1 pinch | Turmeric |
| 2 pcs | Shallots |
| 1 pc | Garlic |
| 125 ml | White wine |
| L 1 | Chicken broth |
| 80 grams | Parmesan cheese |
| 80 grams | Butter |
| Salt, white pepper | |
| 1 Prov | Lemon juice |
| Seafood | |
| 20 St | Mussels |
| 4 pcs | Prawns |
| 4 pcs | Mackerel fillet (or other) |
Curry risotto with seafood Directions
Description - Click to cook clams, see here.
Description - click shrimp cook, see here.
Rinse the fish fillets and pat dry cold, and marinate with a little lemon juice and salt. In hot olive oil until golden brown.
Heat the chicken broth.
In a saucepan, sauté the diced shallots glazed in hot olive oil, add risotto rice and fry well until translucent. Finally add curry and turmeric. Risotto basic recipe click here
Pour boiling chicken broth until the rice is covered, stirring constantly. Once the rice has absorbed the liquid, refill them with the same amount of broth. Repeat the procedure until the rice is soft but still has slight bite (about 20 min). Remove from the heat.
Finally, wine, Parmesan cheese and stir in butter, leave on for 5 minutes and then season to taste with lemon juice.
Risotto on big, deep dish and cover with the Pastatettern cooked seafood.
