fbpx

Pescatora Risotto By Criniti’s Head Chef John Lanzafame

seafood recipe Pescatora Risotto By CrinitI
The Carousel The Carousel has been verified by Muck Rack's editorial team

Jun 05, 2015

INGREDIENTS

Risotto
1.1 litres fish stock
1 small knob of butter
tablespoons olive oil
1 large onion, finely chopped
cloves garlic, finely chopped
400 g risotto rice
2 wineglasses dry white wine
sea salt
freshly ground black pepper

Pescatora
90ml Napoletana sauce
Olive oil
1 clove of garlic
80gm prawn meat
80 gm cut calamari
100 gm vongole
100gm mussels
2 x King prawn to serve
100gm fresh salmon
10gm chopped parsley
170 gm cooked risotto

METHOD
1 To make the risotto – In a small pot heat oil and butter, onion and garlic
2 Add rice to the pot coat with oil and butter, season with salt and pepper
3 Slowly add fish stock and wine until the rice is al dente (tender to the touch)
4 In a fry pan heat a splash of olive oil, a touch of garlic and throw in all seafood
5 Deglaze fry pan and add Napoletana sauce, bring to simmer & add 170 gm of the cooked risotto
6 Bring back to simmer and serve once a creamy consistency
7 Serve with cooked king prawns and a sprinkle of chopped parsley

The Carousel thanks Criniti’s for this recipe.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

SHARE THIS POST


The Carousel
Newsletter

Loading...