Recipe Risotto seas and mountains of of 30-10-2008 [Updated on 12-09-2017]
Risotto seas and mountains is an evergreen, a dish that combines two fantastic flavors: that of fish with that of mushrooms and peas. I had a handful of squid and shrimp and frozen seafood that I had left over from the seafood scialatielli I made on Sunday, I added them to some mushrooms and peas that are never lacking in my house and here is mine sea and mountain risotto :) Meed Ivy really liked it, and I hope you like the recipe too. Lately the time to cook is very short, I am full of commitments and fitting everything together to be able to carry on the blog is not easy, but I am sure that it is only a moment, then I will resume at full speed and with ease, sure;)
How to make Risotto seas and mountains
Prepare the vegetable broth. Slice the onion and fry it in a saucepan with the oil.
Then add all the seasoning (mushrooms, peas, shrimps, etc.) together with half a chopped carrot. Cook by stirring gently then add salt.
Now add the rice and toast it in the sauce for a couple of minutes, then blend with the white wine.
As soon as the wine has evaporated, cover the seas and mountains risotto with the boiling broth and cook for 15 minutes, gradually adding the hot broth when the rice requires it.
As soon as the risotto is ready, turn off the heat, add the chopped parsley and pepper, and mix gently.
Let the risotto rest for a couple of minutes, then serve it on plates.