Seafood Risotto with Shrimp Cream
September 26, 2017
Arancini
September 26, 2017

Risotto

with Parsley Pesto and Seafood

For the Parsley Pesto


  • 200g Parsley leaves
  • 260 ml of olive oil
  • 50 ml of lemon juice
  • 1 clove of garlic
  • water

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.


A method of preparing

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.

For the Risotto


  • 200g Parsley leaves
  • 250 g of medium grain white rice (carolina)
  • 1 large onion
  • 2 fresh onions
  • 80 ml of white wine (optional)
  • 200g parsley Pesto
  • 800 ml vegetable broth
  • 50g butter
  • 70g grated parmesan
  • Salt
  • Pepper

For the seafood


  • 5 shrimps (large size)
  • 5 whole squids (15/20)
  • Olive oil
  • 1 clove of garlic
  • 1 twig of Thyme
  • 30 ml Pernod (optional)
  • 50 ml of white wine (optional)

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