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Seafood risotto

Seafood risotto

Ingredients

For 4 persons
  • Rice for risotto

    360 gr
  • Fresh seafood

    350 gr
  • Aglio

    Garlic

    2 cloves
  • cipolla

    Onion

    1
  • prezzemolo

    Parsley

    q.s.
  • oil

    Extra virgin olive oil

    q.s.
  • Sale e pepe

    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.  

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