ingredients

3 bags of Ariaki Shells Broth
160 g of Arborio rice for Risotto
1 onion, 1 shallot
6 green asparagus
4 tablespoons olive oil
4 tablespoons fresh cream
4 tablespoons freshly grated Parmesan cheese
1 glass of white wine
Salt and freshly ground pepper

Steps

Creamy risotto with seafood

1 . Infuse the 3 bags of Ariaké Shrimp Broth in 1 liter of simmering water.

2. In a skillet, sauté the onion and shallot, sliced ​​in olive oil. Add the rice over low heat until it becomes translucent without ceasing to mix gently with a wooden spoon.

3. Once the rice is translucent, deglaze with the glass of white wine and then add the shellfish broth after the shellfish so that the rice gradually grows thinner.

4. Add the shellfish, cook for about 10 minutes. always mixing gently. Then add the crème fraiche and Parmesan cheese. Cook another 10 minutes. mixing until a creamy appearance.

5. In the meantime, blanch the asparagus in a little salted water and finish cooking in 1 tablespoon of olive oil. Add the asparagus tips to the creamy risotto. Serve hot.

tips

Ariaké Infusion Bouillons : A new generation of 100% natural drinking and cooking broths