Mussel and Shrimp Risotto
Mussel and Shrimp Risotto
Equipment
- Large skillet or saucepan,
- knife
- Cutting board
Ingrediënten
- 100 g Dutch shrimp
- 3 tablespoons grated Parmesan cheese
- 150 g cooked mussels
- 2 tablespoons olive oil
- 1 tablespoon freshly chopped parsley
- 200 g Arborio rice Italian round-grain risotto rice
- Saffron threads
- 1 onion
- 250 ml fish broth
- 200 ml white wine
Instructies
- Finely chop the onion and sauté it in the hot olive oil until translucent.
- Add the rice to the skillet and stir until it becomes translucent as well.
- Pour in the white wine and bring the mixture to a boil while stirring.
- Add the saffron threads and let the liquid absorb into the rice over low heat.
- Heat the fish broth and add 100ml of it to the rice.
- Continuously add more broth as needed when the risotto starts to dry out, ensuring the rice remains moist.
- Let the risotto cook for approximately 25 minutes until the rice is al dente (still slightly moist).
- Stir in the shrimp and mussels, and heat the mixture thoroughly.
- Divide the risotto onto warm plates and sprinkle with grated Parmesan cheese and chopped parsley.
- Serve with a side of green salad.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Chardonnay to complement the seafood flavors and the richness of the risotto.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 10 g | Sugar: 2 g
