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

  1. Peel the onion and cut into small pieces.
  2. Peel the zucchini and cut into very small cubes.
  3. Cut the tomato into small cubes.
  4. Wash and dry the button mushrooms, then cut into 8.
  5. In a hot pan, brown the mushrooms for a few minutes with a spoonful of olive oil, then set aside.
  6. Brown the onion, tomato and garlic in a pan in olive oil.
  7. Cook the mussels with the onions in the pan, then set aside.
  8. Cook the roosters in the juice, then set aside.
  9. Cook the almonds in the juice, then set aside.
  10. Cook the langoustines in the juice for a few minutes, then set aside with the juice.
  11. Sear the zucchini, they must remain crunchy, set aside in a bowl.
  12. Cut the chorizo lengthwise, then into small cubes.
  13. Sear the chorizo in the pan over a fairly low heat so that the chorizo does not burn.
  14. Pour the rice into the pan as soon as the chorizo has rejected its fat, brown while mixing with a wooden spatula.
  15. Cover with the broth, seafood juice and rice, cook for 10 minutes.
  16. 5 minutes before the end of cooking, add all the precooked elements, as well as the zucchini.
  17. Pour in the parmesan powder

Preparation time: 30 minutes
Cooking time: 10 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Land and sea risotto

My favorite wine for this recipe: Beaujolais Nouveau Grape Gamay
Temperature between 10 ° and 13 °

Onion and tomatoes Add the mussels Then the roosters Finally the almonds Sear the zucchini Add the chorizo Wet Black and green olives

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