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seafood risotto


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Tempo de preparo

25 min(s)


2 servings

Renan Carapiá

  • Ingredients
  • Recipe
  • Arborio rice300 g
  • Clean shrimp80 g
  • Squid Rings80 g
  • Pre-cooked octopus100 g
  • Cleaned and pre-cooked mussels80 g
  • Tomato sauce150 g
  • cherry tomato70 g
  • Palm60 g
  • Garlic10 g
  • unsalted butter30 g
  • Sicilian lemon juice25 ml
  • Olive oil15 ml
  • Vegetable broth (or your choice)150 ml
  • White wine1 cup
  • Parsley to taste
  1. In a pan, place the oil, garlic and seafood seasoned with salt and pepper.
  2. After sautéing the seafood, set aside and, in the same pan, add the arborio rice.
  3. Make the risotto according to the correct procedure, but in addition to the broth you are using, use the tomato sauce to cook the rice. Turning, one spoon of each.
  4. Add the cherry tomato cut in half, the hearts of palm and then the seafood.
  5. When it's time to finish, add a part of the parsley, Sicilian lemon and the butter. In this risotto we don't use parmesan to finish.
  6. When serving, place an octopus tentacle, a little parsley and a slice of Sicilian lemon.

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