Seafood risotto of Nonna Antoinette

Seafood risotto of Nonna Antoinette

ingredients:
2 cups Arborio rice (risotto rice itself)
½ cup (tea) of frozen peas (play 1 'minute in boiling water), then in ice water to stop cooking.
1 cup (tea) of chopped parsley-
½ cup chopped chives
1 medium carrot, cut into very small cubes
1 cup (tea) of mushrooms, rolled or cut asparagus.
"The canned food, dump the water, rinse, cut and then add the cooked risotto."
Seafood:
350 grs. Fresh cells cut into rings
350 grs. shrimp, or octopus
350 grs. shellfish (mussels)
sauce

1 cup (tea) of grated onion
½ liter of homemade tomato sauce or canned (optional)
(If tin) add 3 part water, ie for each can of sauce are 3 cans of water to dilute the sauce, then take the fire until reduced by half
Other Ingredients:
2 tablespoons butter, not margarine serves
1 cup of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
1 cup (tea) of grated onion
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for another 2 'to 5' minutes, stirring with a long handled spoon.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.
When the risotto is at the point ("al dente") add the peas and carrots already reduced sauce with the seafood already cooked. And the ingredients preserved, see above.
Note:
Beware the shrimp cooking for max 3 'minutes.
Squid also cook faster.
The clams are cooked when they open.
If you overcook the prawns and squid are gnats.
Put a dish of risotto dishes.
And finally a good wine to accompany the risotto.


You can also place a cooked vegetable platter:
Fund or artichoke hearts of palm, bunches of broccoli, cooked carrots cauliflower and others.
The amount is a saucer of all ingredients for each person.
Pay attention!

The ingredients that were in risotto can not be repeated apart.