Risotto with Seafood

For the risotto with seafood, chop the shallot and garlic and sauté in butter. Add the risotto rice and sauté as well. The long-grain rice should become translucent, but not take on color.

Then deglaze with white wine. Gradually add a little bit of clear soup. The long grain rice should always be covered with liquid and simmer on low heat for 15 minutes, stirring continuously. Then add the saffron.

Clean the Frutti di Mare, season with salt and pepper and sauté in a frying pan with olive oil. Then mix with the long grain rice and simmer for another 2-3 minutes on low heat.

Season the risotto with seafood with salt and freshly ground pepper to taste and finally fold in the whipped cream.

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