Tomatoes stuffed with rice and seafood
3 recipes
Risotto mare e monti
ingredients
servings
12
Olive oil
50 mL
Onions
1 half
Garlic
2 wedges
Rice
1000 grams
White wine
200 mL
Squid
500 grams
Shrimps
1000 grams
Oysters
500 grams
Clams
1000 grams
Parsley
2 sprigs
Mushrooms in Oil
200 grams
Fish soup
4 liters
Asiago
300 grams
Butter
100 grams
Cherry tomatoes
500 grams
Rocket salad
200 grams
first courses from Chile
Risotto mare e monti
Risotto mare e monti
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Typical Italian recipe.
preparation
step 1
Fumet: prepare fish broth sautéing clean bones in a pot. Add Mirepoix and continue to skip.
step 2
Turn off with white wine and add dehydrated fish or water, add bouquet garnie and cook on low heat.
step 3
Snacks: clean shrimp (prawns), squid, mussels (clams) and oysters (oysters) according to and reserve the seafood in cold to use.
step 4
Make smooth spine cylinder, freeze and cut. At the end seal in iron until leaving to point and mount at the end.
step 5
Risotto: In a large hot skillet add olive oil. In the same pan sweat in olive oil the onion brunoise with garlic. Add rice and lightly mark.
step 6
Turn off some of the white wine and add fish stock to cook the rice. Stir constantly and repeat that action as often as necessary to stop half of cooking.
step 7
Separate risotto according to the necessary portions and reserve. Finish cooking risotto in pan with more bottom, add seafood, pieces of butter and some Parmesan cheese.
step 8
Grind seasonings and if necessary add drops of lemon juice and drops to flavor. Finish with porcini oil or pasta (mushrooms) and chopped parsley.
step 9
Decorations and complements: serve in deep dish decorating with pre-roasted tomatoes, cheese crackers and arule coulis.
