Hot half of the oil in a large heavy bottom pot. Add the garlic and cook over low heat for 20-30 seconds, while still browning.
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| Ingredients to risotto with fruits from the original sea: |
| 175 grs of squid rings 4 tablespoons of olive oil 200 grs of clean prawns 1 liter (4 cups) of fish broth 2 teeth of machacados garlic 175 grs of white fish fillets, bolt or fresh cod, No skin and cut into snacks 16 scallops or scallops clean 3 roman tomatoes chopped 1 leek, only the white part, finely cool 360 grs (1 and 2/3) rice cups for risotto 125 ml (1/2 cup) of dry white wine 1 tablespoon of butter 3 Roman tomatoes chopped 1 and ½ tablespoons of finely chopped parsley 1 and ½ tablespoons of finely chopped dill |
Ingredients to risotto with fruits from the original sea:
2. Add the squid and the prawns and condyim slightly. Upload the fire and cook until they become opaque.
3. Remove the squid and prawns and reserve them.
4. Add the fish and scallops to the pot and cook until they change color. Remove and reserve.
5. Pour the broth in a separate pot, let it boil and then keep it over very slow heat.
6. Add the remaining oil to the large pot. Add the leek and cook 3-4 minutes or until it is soft but not golden.
7. Add the rice and reduce the fire low. Condyim and stir for rice to enter well and then add the white wine. Increase the fire and cook, stirring, until the liquid has been absorbed.
8. now pour a hot broth and cook over moderate heat, while stirring.
9. When the broth is absorbed, incorporate another bucket of broth.
10. Continue like this for about 20 minutes, until you have added the entire broth and rice, it is to the dente. (You may not need the entire broth, or that you need a bit additional). If you prefer, add more broth so that the risotto is more liquid.
11. Add tomatoes, seafood and fish and mix gently.
12. Remove from heat and carefully incorporate butter and grass. Condyim with salt and black pepper. Serve immediately.
