How to Make Risotto Alla Pescatore - Recipe
- 280 g risotto rice
- 50 g finely chopped onion
- 50 ml white wine
- 40 ml olive oil
- 400 gr mixed shellfish (shrimp~vongole~mussels~squid etc.)
- 100 g tomato sauce or tomato puree
- 1 liter of fish broth
- 1/3 bunch of parsley
- 10 g basil
- 6 g of salt
- 5 g black pepper
Risotto Alla Pescatore Recipe
A delicious suggestion from Italian cuisine...
After frying the onions in olive oil, add the rice and fry it again. Add the white wine. When the white wine is drawn, cook the risotto by pouring the fish water boiled in another bowl little by little with the help of a spoon. Add the ready mixed seafood and cook for another 5-6 minutes. Add the basil, chopped parsley, salt, pepper, and olive oil and mix until you have a smooth risotto consistency. Serve the risotto on a hollow or slightly oval plate, topped with basil and extra virgin olive oil.
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