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We put all the ingredients in the thermo blender and mix until it all ingredients become a homogeneous mixture. If necessary, we add some water to achieve a better texture.
We chop the onion and fry it in a saucepan over medium heat until it becomes soft. We also chop and add the fresh onion. We add the rice and lightly fry it until it becomes subtly transparent. If we want, we can also add the wine and keep stirring until it evaporates.
We gradually add the broth and keep stirring until the rice is cooked. We add the butter and remove the pan from heat. We add the parmesan, we stir and add the spices. Finally, we add the parsley pesto.
We place a small quantity of olive oil in a pan and sauté the squids and shrimps by adding the chopped garlic and thyme. If we want we can also flambe with the Pernod and quench with the wine.
We add the seafood over the risotto and serve.