Recipes of the day
Spicy RICE WITH SHRIMPS AND MUSSELS
Ingredients for 4 or 5 people:
1 kg of mussels
300 grams of prawns with the shell
for the sauce:
4 or 5 tablespoons of oil
1 clove of garlic
1 piece of onion
4 tablespoons tomato sauce
3 / 4 cup dry white wine
1 small piece of chili pepper
salt and pepper
for the risotto:
1 piece of onion
100 grams of vegetable margarine or butter
600 grams of rice
1 and 1/2 lit. broth
Parmesan cheese, grated (to taste)
Boil for 5 minutes in boiling water the lobsters then spill.
Scrape and wash the mussels, put in a pan on the fire
until they are all open.
Keep the water and pass through a gauze.
Meanwhile, prepare the following sauce: oil, chopped
onion and garlic and cook together the tomato sauce, white wine in hand
let vapored with a piece of hot pepper, which take away from cooking.
Cook a few minutes of adding the liquid from the mussels
kept so as to obtain a dense sauce, salt and pepper. Remove from pot
sauce half and keep warm, the other half add the mussels and
wide and let heat.
Meanwhile, prepare the risotto: you cook onion treated
plant in margarine or butter, add the rice and after a few minutes pour
the broth a little at a time, always drained mixing.
Keep the rice al dente and quite removed adding just 40
grams of vegetable margarine or butter.
Cover with 3/4 of a mold rice or pan, well greased,
quite high and with smooth walls, forming a groove in the middle, in
which the hot sauce with lobster and mussels.
Cover with remaining risotto, tie well.
Before serving keep it in a warm towel for about 5
minutes, or prepared very first time, heating it for 20 or 30 minutes in
moderate oven.
Turn the rice on serving dish and cover with the sauce
kept aside
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