Creamy shellfish risotto
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Guests 4 people
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Preparation 5 minutes
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Cooking 45 minutes
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Difficulty Medium
To make this recipe
Ingredients
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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
And don't forget to grade the recipe:
Preparation
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Transfer the shellfish into a large salad bowl and drizzle with the lemon juice and a splash of olive oil.
Mix and set aside.
- Peel and coarsely chop the onion.
- In a large pan, heat the olive oil and sauté the onion on a low heat.
- Add the rice while stirring and sauté it for 3 to 4 minutes: it should become translucent.
- Add the white wine, stir and let it evaporate on high heat.
- Gradually add the stock, reduce the heat and simmer for 20 minutes. Stir frequently to obtain a very smooth risotto.
- Then add all the shellfish, the zucchini brunoise and the salt and pepper to taste.
- Continue cooking for 5 to 7 minutes, stirring all the time, then add the Grand Fermage Crème Fraîche 30% fat.
- Stir for 1 minute, turn off the heat and cover for 3 minutes.
- Serve piping hot with some parmesan cheese!
And don't forget to grade the recipe:
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