Creamy shellfish risotto

  • Greedy 2 people
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Difficulty Easy

Ingredients

  1. 100g Grand Fermage Double Crème Fraîche 30% fat

    50g grated parmesan

    1 large white onion

    3 tbsp. olive oil

    250g Carnaroli or Arborio rice

    20cl dry white wine

    1 litre vegetable stock

    600g mixed shelled shellfish (cooked fresh or frozen): mussels, squid, octopus, etc.

    A dozen cooked peeled pink shrimp

    The juice of a lemon

    Ground salt and pepper

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Preparation

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

And don't forget to grade the recipe:

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