Creamy shellfish risotto

  • Guests 4 people
  • Preparation 5 minutes
  • Cooking 45 minutes
  • Difficulty Medium

To make this recipe 

crème-fraîche-50cl-30%-grand-fermage Crème Fraîche 30% 50cl Discover the product crème-fraîche-5L-30%-grand-fermage Crème Fraîche 30% fat 5L Discover the product


  1. 100g Grand Fermage Crème Fraîche 30% fat

    1 red onion

    1 zucchini

    Olive oil

    250g Carnaroli or Arborio rice

    20cl dry white wine

    1 litre vegetable stock

    600g mixed shelled shellfish (cooked fresh or frozen):
    squid, calamari, octopus

    A dozen cooked peeled pink shrimp

    The juice of a lemon

    Ground salt and pepper

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  1. Transfer the shellfish into a large salad bowl and drizzle with the lemon juice and a splash of olive oil.
    Mix and set aside.
  2. Peel and coarsely chop the onion.
  3. In a large pan, heat the olive oil and sauté the onion on a low heat.
  4. Add the rice while stirring and sauté it for 3 to 4 minutes: it should become translucent.
  5. Add the white wine, stir and let it evaporate on high heat.
  6. Gradually add the stock, reduce the heat and simmer for 20 minutes. Stir frequently to obtain a very smooth risotto.
  7. Then add all the shellfish, the zucchini brunoise and the salt and pepper to taste.
  8. Continue cooking for 5 to 7 minutes, stirring all the time, then add the Grand Fermage Crème Fraîche 30% fat.
  9. Stir for 1 minute, turn off the heat and cover for 3 minutes.
  10. Serve piping hot with some parmesan cheese!

And don't forget to grade the recipe:

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