Ingredients
For 4 persons-
Rice for risotto
360 gr -
Fresh seafood
350 gr -
Garlic
2 cloves -
Onion
1 -
Parsley
q.s. -
Extra virgin olive oil
q.s. -
Salt and pepper
q.s.
Preparation
On a flat surface, cut the onion and garlic into small pieces and sauté them in a saucepan with a drizzle of olive oil for at least one minute.
In the meantime, place another pot plenty of salted water on the stove. Alternatively, instead of the salt, you can use a vegetable stock cube to make the risotto tastier.
Put the rice in the saucepan, together with onion and garlic, and start stirring, adding the salted water, a little at a time.
After fifteen minutes, gradually add the seafood, the cherry tomatoes and the parsley.
When the rice is cooked, you are ready to serve.
Serve it hot, with a sprinkle of parsley.