Do you know nephrops? I love them! and I also love squids and monkfish!!! Here my recipe for a creamy risotto that makes you feel close to the sea.
SERVES 2 PEOPLE
READY IN ’40
INGREDIENTS
2 squids (cleaned)
5 nephrops
1 monkfish slice
1,5 US quart cold water
1 celery stick
1 carrot, sliced
1/4 onion
1 teaspoon onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon parsley, chopped
Salt to taste
1/4 glass white wine
3 tablespoons tomato sauce in pieces
1 cup Carnaroli rice
1/4 white wine, dry
Vegetable stock powder to taste (clik for the recipe)
STEP 1: CUT FISH
Slice squids, remove the fish bone from the monkfish and cut it into cubes. Peel and devein 3 shrimps. Now place the fish in a bowl and the fish waste in another one (it’s useful to make the broth).
STEP 2: MAKE THE FISH BROTH
Place cold water in a pot and add: fish waste, celery, carrot and onion. Turn the heat on and let it boil.
STEP 3: LET SAUTè
Let sautè onion into oil in a new pot. Then add fish, prsley and salt and mix carefully. After a minute simmer with white wine until reduced. Now remove fish from the pot and save it, use the same pot to cook tomato sauce (just for a couple of minutes).
STEP 4: COOK THE RICE
Add the rice and toast it. Add the wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry) and vegetable stock powder.
STEP 3: ADD PREVIOUSLY COOKED FISH
2 minutes before turning off, add cooked fish and mix carefully.
A PIECE OF ADVICE: Do you love risotto? Try these versions: with artichockes, with sausage and brie cheese or with pumpkin!
#getBready & enjoy your meal
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