Cooking classes in Vicenza

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Risotto ai frutti di mare - Seafood risotto

Risotto ai frutti di mare

Fish broth
Olive oil
¼ of pound of rice Carnaroli
2 pounds of seafood
1 cup od chopped onion
1tbsp of minced garlic
2 cups of wine
2 bay leaf
1 lemon
1 chopped tomatoes
½ cup of chopped parsley
Salt and pepper

In a large pan, over medium heat, heat the oil and add the onions.  Season the onions with salt and pepper, stirring occasionally.  Saute until the onions are slightly soft and transparent, about 3 minutes.  Add the Carnaroli rice and add the bay leaf, mixing it with the onions.  Add about 4 cups of boiling fish stock and turn the heat up to high. Stir frequently for about 15 minutes and add more fish stock if necessary.  When the rice starts to turn white add a cup of white wine and let simmer.  When the liquid is reduced add the seafood, another cup of white wine, the parsley.  Turn the heat on high and stir until the risotto is the texture of molten lava.  Taste the rice, it should have the right texture of being cooked just enough, appealing to the tooth.  When the rice is cooked, add the lemon juice and the tomatoes.  Let rest for 5 minutes.
I suggest to serve the risotto ai frutti di mare with a small arugula salad on top; olive oil or fish eggs (caviar) on top.