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Leeks
Seafoods risotto
Author:
Les Cultures de chez nous
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Preparation
45
Baking
18
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
280 gr (1¼ cup) of arborio rice
28 mussels
1 dry white wine glass
20 gr (4 teaspoons) of butter
1 small package of frozen shrimps
2 onions
30 ml (2 tablespoons) of olive oil
45 ml (3 tablespoons) of tomatoe paste
1 bouquets of parsley
1 carrot
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
4 peppercorns
Salt and pepper
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Seafoods risotto
From
Sep 24
to
Jan 01
Preparation
Wash and brush mussels with tap water. Throw open ones. Peel and dice carrot. Bring to a boil with lots of water, carrot, sliced leeks and add peppercorns, white wine, butter and parsley. Pepper a little bit.
When boiling, add mussels and cook at high heat while stirring from time to time to let open mussels. Then remove from broth, remove mussels from its shell (except for a few ones to keep as decoration) and set at warm. Set broth in a sieve.
Heat oil in a casserole. Pour rice and cook until translucent then blanch chopped onions. Mix with tomato paste and steam a few seconds. Add enough water to the mussels broth to get three times the rice volume and pour into the casserole. Salt, pepper and cook at low heat uncovered for 18 minutes.
When rice is cooked, stir with a fork to divide grains, add mussels and thawed shrimps. Rectify seasoning and warm everything up. Set risotto in a large deep warm plate. Garnish with shelled mussels and spread with chopped parsley. Serve hot.
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