Risotto - quite simple in cooking, but insanely tasty dish of Italian cuisine. To it you can add anything you want: meat, mushrooms, seafood and vegetables. Traditionally, the risotto is made in a deep frying pan exclusively from round-grained rice. In this case, it is not brewed, but slightly fried and stewed. Let's consider with you today how to cook risotto with mussels.
Risotto with mussels and shrimps
Ingredients:
- mussels - 500 g;
- rice - 400 g;
- shrimps - 300 g;
- tomatoes - 200 g;
- red onion - 0,5 pcs .;
- white dry wine - 200 ml;
- parsley - 20 g;
- olive oil - 50 ml;
- vegetable broth - 1.5 liters;
- dry martini - 50 ml;
- butter - 20 g;
- lemon - 1 piece;
- spice.
Preparation
So, we clean the onion, shred a little and pass it in a saucepan on a creamy oil until soft. Then we pour a glass of dry white wine, throw a twig of thyme, laurel leaf, black pepper and sprinkled with mushrooms. Exactly after 1 minute add the peeled shrimp, cover the pan with a lid and cook the contents over medium heat until the mussels fully open. After that, throw them finely chopped tomatoes, chopped fresh parsley, pepper to taste, mix well and remove from heat.
In another saucepan pour olive oil, warm it, pour the rice and lightly fry so that it is soaked in oil. Next, gently pour into the saucepan a third of the available vegetable broth and, as soon as it boils, reduce the temperature to a minimum and cook, stirring constantly and adding the broth as it boils away. Together with one portion of the broth you need to pour in another shot of martini. When the rice is almost ready, we add it to taste, add a pinch of parsley, fill it with lemon juice and put it into a deep bowl. From above put the mussels, shrimps and onions, gently mix and serve the risotto to the table.
Risotto with mussels in the multivariate
Ingredients:
- shallots - 1 piece;
- rice - 2 items;
- chicken broth - 4 items;
- dry white wine - 0,5 table;
- water - 0.5;
- mussels - 300 g;
- rosemary, thyme, spices;
- fish broth - 0,5 items;
- cheese - 50 g.
Preparation
Garlic, thyme, rosemary and onions are cleaned and finely chopped. Butter separately warm up, pour into the bowl multivarki, pour rice and mix well. After that, add crushed vegetables, pour wine and half a portion of chicken broth, mix thoroughly and close the lid of the device.
We select the program "Pilaf", start the multivark for 10 minutes. After that, add crushed herbs, mussels and grated cheese. We pour in the rice all the remaining chicken broth, salt and pepper dish. We prepare the risotto until the multivark ready signal sounds.
Risotto with mussels in creamy sauce
Ingredients:
- mussels - 200 g;
- bulb - 1 piece;
- garlic - 3 cloves;
- fresh mushrooms - 500 g;
- dry white wine - 200 ml;
- butter - 50 g;
- olive oil - 40 ml;
- rice - 2 items;
- chicken broth - 1,5 l;
- cream - 100 ml;
- Parmesan cheese - 50 g;
- spice.
Preparation
Luchok and garlic grind and fry in a deep frying pan on a hot olive oil. Mushrooms are processed, shredded slices and added to vegetables. Passer all together for a minute. 4. Then pour in the white dry wine, stirring. After a few minutes, we introduce small chicken broth, throw the washed rice, season with spices and cook on low heat. Cream poured into a bowl, rub the cheese there and mix. We remove the ready risotto from the fire and carefully mix in the cheese-cream mixture.