Logotipo à cores, da empresa Frijobel

Frijobel, frozen food products.

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RISOTTO

SEAFOOD

Main Course

45min

4 people

INGREDIENTS

250 g risotto

1 l water

900 g Frijobel seafood

1 finely chopped onion

3 cloves of garlic, chopped

4 tablespoons tomato pulp

200 ml white wine

1 tablespoon (full) butter

4 spoons of extra virgin oil

1/2 bunch of chopped coriander

Fleur de sel

1 pinch of white pepper

Chilli sauce, as needed

100 g cured sheep’s cheese

INSTRUCTIONS

STEP BY STEP

  • 1

    prepare-o-caldo

    Start by heating the water and season it with salt and chilli sauce. Add the seafood and bake for 5 minutes. Strain the broth, reserve it and also reserve the seafood.

  • 2

    salteie-o-arroz

    Heat the olive oil and add the onion and the finely chopped garlic clove. Let them soften and add the rice until it starts to become translucent.

  • 3

    regue-com-vinho

    Drizzle with white wine, let it evaporate and add the tomato pulp. Season with salt and pepper.

  • 4

    adicione-o-caldo

    Wrap well and add a little seafood broth. Keep in mind that the broth added should be just enough for the rice to be creamy.

  • 5

    mexa-sem-parar

    The best way is to add portions of seafood bit by bit while stirring, without stopping, until the rice becomes al dente. 

  • 6

    acrescente-o-marisco

    At this moment, add the seafood you have reserved and the chopped coriander, fold and let it cook. 

  • 7

    finalize-com-queijo

    When the rice is ready, turn off the heat, add a tablespoon of butter and sprinkle with the sheep's cheese in pieces. Serve immediately.