Land and sea risotto

Recipe: Land and sea risotto

Land and sea risotto recipe, I received friends that I had not seen for a long time. I knew that she was sensitive to my cooking, I wanted with this risotto to please the couple him, the chorizo the virility of the male, her, the discreet flavors of the sweets of the sea. Surely one of my best risottos, the chorizo diabolically flavor the rice during cooking, the crunchy zucchini surprise the guests.

Recipe ingredients

Land and sea risotto recipe for 4 people:
250 g of rice
80 g button mushrooms
500 g of Bouchot mussels
500 g of roosters
8 almonds
4 langoustines
1 tomato
1 small zucchini
1 sweet chorizo
1 onion
2 cloves garlic
10cl of olive oil
75 cl of fish court bouillon
1 teaspoon of paprika
125 g of parmesan powder
Salt and pepper

Instructions

Peel the onion and cut into small pieces.
Peel the zucchini and cut into very small cubes.
Cut the tomato into small cubes.
Wash and dry the button mushrooms, then cut into 8.
In a hot pan, brown the mushrooms for a few minutes with a spoonful of olive oil, then set aside.
Brown the onion, tomato and garlic in a pan in olive oil.
Cook the mussels with the onions in the pan, then set aside.
Cook the roosters in the juice, then set aside.
Cook the almonds in the juice, then set aside.
Cook the langoustines in the juice for a few minutes, then set aside with the juice.
Sear the zucchini, they must remain crunchy, set aside in a bowl.
Cut the chorizo lengthwise, then into small cubes.
Sear the chorizo in the pan over a fairly low heat so that the chorizo does not burn.
Pour the rice into the pan as soon as the chorizo has rejected its fat, brown while mixing with a wooden spatula.
Cover with the broth, seafood juice and rice, cook for 10 minutes.
5 minutes before the end of cooking, add all the precooked elements, as well as the zucchini.
Pour in the parmesan powder