Risotto with cockles

Recipe: Risotto with cockles

Cockle risotto recipe, a classic but it’s so good. Frozen prawns go well with this recipe with fresh roosters. There are many recipes with risotto, the ideal rice for a good risotto is Arborio, in any case it is the one I use. Likewise, it is practically impossible to think of a risotto without adding grated Parmesan or even in strips for decoration. In any case, try this risotto with roosters, I use the heads of the prawns to give taste to my broth to try it is to adopt it.

Recipe ingredients

• Cockle risotto recipe for 3 people:
• 500 g with roosters
• 180g Arborio rice
• 12 fresh Paris mushrooms
• 3 leeks
• 500g of cockles
• 150 gr of prawns
• 100 g of ground parmesan
• 30 cl of white sancerre
• 50 g whole parmesan
• 1 piece of bell pepper for decoration
• 2 tablespoons of olive oil
• 1 knife tip of Espelette pepper
• Salt and pepper

Instructions

1. Drain the cockles by covering them with water for 30 minutes.
2. Brush the mushrooms, then cut them into quarters
3. Destroy the prawns.
4. Finely slice the leeks, keeping only the white part, reserve the green for the broth.
5. Heat the olive oil in a pan.
6. Heat the oven to 80 °
7. Grill the green leeks in a saucepan with a spoonful of olive oil.
8. Add the carcasses, salt and pepper.
9. Pour in the white wine as soon as the carcasses are well colored.
10. Cover with water and simmer for an hour, check the level and add water if necessary.
11. Sear the mushrooms in olive oil for 3 minutes, then set aside in the oven.
12. Sear the leek whites in the pan, as soon as they are transparent and still a little crunchy, set aside in the oven.
13. Slice the prawns, then sear them in the pan with a spoon of olive oil.
14. Season with salt and pepper, add the Espelette pepper, as soon as the prawns have changed color, set aside in the oven.
15. Pass the broth through a Chinese.
16. Grill the rice in the pan for a few minutes without washing it.
17. Add the prepared broth and cook for the time indicated on the package on average 15 to 17 minutes.
18. Add all the reserved products to the oven 2 minutes before serving.
19. Sprinkle over the Parmesan.

Preparation time: 10 minutes
Cooking time: 17 minutes
Number of people: 3
4 star rating: 1 review

What wine to drink with: Cockle risotto

My favorite wine for this recipe: Sancerre blanc Cépage Sauvignon blanc
Temperature between 10 ° and 12 °

Sear the mushroomsSlice the leeksSear the leekDestroy the prawnsGrab the roostersSear the prawns carcassesLet it be for nowAdd white wineAdd the riceAdd the mushroomsZoom<img src="/wp-content/uploads/2021/09/900524012643069711.jpg" class="aligncenter"