Risotto alla Marinara

Name: Risotto alla Marinara
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 serving Arborio rice; 1 serving butter; 1 serving canned tomatoes; 1 serving cayenne pepper; 1 serving garlic; 1 serving mussels; 1 serving Olive oil; 1 serving onion; 1 serving parsley; 1 serving pepper; 1 serving shrimp; 1 serving snapper; 1 serving white wine; 1 serving cherrystone

Risotto alla Marinara might be just the main course you are searching for. This recipe serves 1. Watching your figure? This gluten free and pescatarian recipe has 666 calories, 40g of protein, and 21g of fat per serving. It is a pricey recipe for fans of Mediterranean food. If you have arborio rice, snapper, parsley, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat cup of the olive oil, the onion, and garlic in a large frying pan, and cook over medium heat, stirring often, for 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the fish fillets and cook over low heat for 4 minutes, stirring occasionally. Set aside.

Ingredients you will need

Fish Fillets

Put the clams and mussels into a large pot with cup of water and the white wine and cook, covered, over medium-high heat until the shells have opened, stirring occasionally.

Ingredients you will need

White Wine

Mussels

Pasta Shells

Clams

Water

Equipment you will use

Pot

Remove the mussels and clams from their shells and add to the pan with the fish. Strain the juices from the pan the clams and mussels cooked in through a fine strainer lined with a double layer of cheesecloth into a saucepan.

Ingredients you will need

Mussels

Pasta Shells

Clams

Fish

Equipment you will use

Cheesecloth

Sauce Pan

Sieve

Frying Pan

Add 5 cups of water and bring the seafood broth to a boil. Reduce heat to a simmer. Put a ladle into the pan and keep it close to the burner on which youll be cooking the risotto.

Ingredients you will need

Seafood

Broth

Water

Equipment you will use

Ladle

Frying Pan

Heat 4 tablespoons of the olive oil in a heavy-bottomed saucepan and add the rice. Stir constantly for 2 minutes. Ladle in 1 cup of seafood broth and, stirring vigorously and constantly, cook until the liquid has been absorbed.

Ingredients you will need

Olive Oil

Seafood

Broth

Rice

Equipment you will use

Sauce Pan

Ladle

Add another ladleful of broth and stir the rice until the liquid has been absorbed.

Ingredients you will need

Broth

Rice

Add the cooked seafood, shrimp, tomatoes, parsley, cayenne pepper, if you like, and 2 ladlesful of broth to the risotto. Stir and continue adding the broth, cup at a time, stirring until the liquid has been absorbed and the risotto is done. If necessary, add boiling water to the seafood broth and keep it simmering.

Ingredients you will need

Cayenne Pepper

Tomato

Parsley

Shrimp

Broth

Water

Five minutes before the risotto is ready, call everyone to the table.

Season the cooked risotto to taste with salt and pepper and stir in the butter. Turn the risotto into a warmed serving dish or bowl and garnish with the parsley sprigs.

Ingredients you will need

Salt And Pepper