Free Recipe Risotto Marinara
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Risotto Marinara Recipe
1 tb Olive oil
2 Cloves garlic; minced
200 g Calamari; washed
200 g Raw green prawns; heads and
-shells
; removed
1 200 gram fillet fresh
-Atlantic salmon; skin
-removed, cut
; into bite sized
; pieces
1/2 c Minced parsley
1 tb Olive oil
10 Spring onions; chopped
400 g Ferron rice
300 ml Dry white wine
800 ml Rich fish stock; simmering
4 Roma tomatoes; f inely
-chopped
1 tb Sour cream
2 tb Grated parmesan cheese
1/2 c Finely chopped parsley
Risotto Marinara Preparation
Heat the olive oil and gently saute the garlic in Tamaras Risotto Pot*. Add the prepared seafood and cook briefly until the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside. Heat the remaining tablespoon of olive oil and saute the spring onions. Add the rice, stirring to coat. Add the white wine and allow it to be absorbed then add the first addition of fish stock together with the finely chopped tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed. When there is only a small quantity of stock left, add the cooked fish mixture and all its juices with the last addition of stock and continue simmering for about 2 minutes, or until most of the liquid is absorbed. Add sour cream, cheese and parsley, stir well to incorporate and serve immediately. Converted by MC_Buster. Per serving: 874 Calories (kcal); 38g Total Fat; (48% calories from fat); 44g Protein; 47g Carbohydrate; 480mg Cholesterol; 383mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 7 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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