Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 300 g | arborio rice |
| 400 g | calamari |
| 3 | carrots |
| 1 | onion |
| 250 mL | Ace Sterilgarda Drink |
| q.b | salt |
| 400 g | octopus |
| 200 g | shrimp |
| 1 | celery stick |
| extra virgin olive oil | |
| q.b. | black peppercorns |
Preparation
- Take the octopus and rinse it under cold water.
- Cut the tentacles into small pieces.
- Take the shrimp: cut off the head, shell, and intestines and use the heads to make the broth.
- To prepare the squid: empty and skin the sac, remove the eyes and beak, and rinse thoroughly in cold water.
- Cut the squid into rings and separate the tentacles.
- To make the fish stock: Place the shrimp heads, vegetables, and peppercorns in a saucepan.
- Cover with cold water, add salt and place the pot on the stove.
- To prepare the soffritto: wash and dry the vegetables finely.
- Choose a suitable pan for cooking risotto, add a drizzle of oil, and sauté the vegetables.
- Add the octopus and let it absorb the flavour of the vegetables, then add the rice.
- Once toasted, blend with Sterilgarda Ace Drink
- Continue cooking the rice, adding a few ladles of fish stock as necessary.
- Add the squid and, lastly, the prawns.
- Stir the rice, stirring vigorously.
- Serve.
Make a horizontal cut in the skin of the chestnuts in the concave part. Bring the water to the boil in a pan, add the chestnuts and the bay leaves, leave ...
Social Wall