Risotto with salmon and shrimp

Description

Delicate fish combined with rice, cream and aroma of Italian herbs.

Ingredients

Fish fillets

350 g
Shrimp

6 piece
Broth

600 ml
Cream

110 ml
Onion

1 piece
Vegetable oil
Salt
Spices
Greens
Cheese

50 g

Cooking

Onions finely cut and fry in a small quantity of oil until transparent (about 4 minutes).

Add sliced or diced fish fillet.

Add rice, cook, stirring, 1 minute.

Pour 200ml of the broth, cook on low heat stirring frequently, until the rice has absorbed all the liquid. Add 200ml of the broth and cook until absorbed, about 20 minutes.

Shrimp boil in boiling salted water about 3 minutes, peel and cut into small pieces, greens grind. Add to the risotto, season with salt, add spices, mix well. Add cream, bring to a boil and immediately turn off, sprinkle with the grated cheese and stir.