Risotto with crab

INGREDIENTS 1 tablespoon of butter 1 onion, chopped 320gr. 1dl rice. dry white wine 1 liter of broth (preferably fish) 60g. pesto 120g ready. pulp 50g crab au naturel. of grated Parmesan cheese
PROCEDURE Melt butter in a pan, add the chopped onion to let it dry on low heat.
Add the rice, toast it, soak it with the wine and let evaporate. Cook the rice for 15 minutes at a time just soaking in the broth. United pesto risotto and crab pulp. Leave on the heat for another 3 minutes, then turn off and add the parmesan. Stir and serve immediately.

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• Un Giro a Siena (06/07/2011)
• Basic Risotto (13/06/2011)
• Making Risotto Is A Labor Of Love (15/06/2011)
• Bubba of Lobster (07/07/2011)

Risotto with seafood

Serves: 4 people Difficulty ': Media Preparation time: 1 hour 10 minutes INGREDIENTS 400g. 400g of clams. 200g of mussels. 100g of prawns. squid 2 tablespoons extra virgin olive oil 1 liter. fish stock or vegetable stock 1 bunch of parsley 1 / 2 celery stalk 1 / 2 carrot 1 onion 2 fingers of white wine 300g.

rice, salt, pepper PROCEEDINGS -------------------------- Let the clams under cold running water and scrape the mussels. Wash the shrimp and clean the squid. Put the mussels in a saucepan over high heat and wait for it to open. Leaving some whole shell them, strain the cooking liquid fund.