Description
Terrific risotto made with fresh-caught, fresh seafood, 2 types of soup and Maltese wine. And the secret of making soft /not of rubber/ octopus.
Ingredients
-
Figure
2 cup
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Broth
2 l
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Shrimp
500 g
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Octopus
1 piece
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Olive oil
2 Tbsp
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Wine white semi-dry
150 ml
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Onion
1 piece
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Vinegar
3 Tbsp
Cooking
These are the basic ingredients. This morning was not too successful catch. As a result I got small shrimp and small octopus weighing 500 gr. Octopus I butchered when you purchase. I want to warn You that 2 cups /250 ml. is too much rice for the amount of seafood, but it turned out so delicious that it was with great pleasure eaten the next day as a side dish to grilled fish.
To cook risotto, you will need a round, starchy variety of rice "Arborio", he will provide the finished dish juicy and tender texture, the wine and two types of broth from 1 liter of broth for 1 Cup of rice/. In this photo I have already prepared the chicken broth.
And it is a seafood broth. To make it, I boiled the octopus in salted water, adding 1 tbsp of wine vinegar, for 30 minutes, then removed it, and the broth for 5 minutes, sent the shrimp. The broth turned out rich pink color with magical sea aroma.
Now that the basic preparatory work has been completed, you can proceed directly to the preparation of risotto. Cut onion finely and fry in olive oil until transparent.
Put in the pan the rice and fry it too. Add the wine and allow it to fully evaporate. The wine can vary from dry to semi-sweet, but it is important that it was good quality and liked the taste.
Now, ladle added to the chicken rice first, and then pink broth, continuously stirring and heated up the pan on low heat. As soon as the next portion of broth is absorbed into the rice need to add the following. Typically, the cooking process takes 30 - 40 minutes, depending on the amount of rice and the diameter of the pan. Note that the rice should be soft after boiling, it is necessary to cook until it's al dente, or "to the tooth".
It is time to bring to full readiness octopus. That's how it looks cooked. Spread it on a greased with olive oil a frying pan and pour 1 - 2 tbsp of wine vinegar. Fry for a few minutes until complete evaporation of the vinegar. This cunning actions of the octopus is softly elastic, but not hard and not rubber.
Seafood chop and add to the rice, leaving the most beautiful for decoration. At this stage you can add to risotto clove finely chopped garlic, I have abstained, because the taste of the finished dish I was completely satisfied.
Through the use of broth seafood risotto has got a unique taste, aroma and delicate pink color.
This is my 100 anniversary recipe! Help yourself, my favorite!
Bon appetit!
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