Risotto With Small Shrimps, Mussels, Mascarpone, Lime And Chive

Recipes Seafood

Risotto With Small Shrimps, Mussels, Mascarpone, Lime And Chive

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30-60 min
Intermediate
  1. In a skillet, we warm olive oil and sauté the shrimps, mussels, half of the finocchio and onion, the garlic and we pour over wine. We put in a dish and set aside. In the same skillet, we warm olive oil and roast the rice with the bay leaf and the remaining finocchio and onion, until translucent. We pour over wine and add the stock little by little, until the risotto softens. We stir continuously to release the rice starch. We bring together with the butter, mascarpone and parmesan and add the seafood, chive and lime juice and zest. We season to taste.

Tips: We debeard the mussels before cooking / We add flavour to the vegetable stock with the twigs of the finocchio / We stir the risotto continuously

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Recipe for 4 people

Ingredients:

  • 1 pack of Pescanova mussel meat
  • 1 package of Pescanova Vannamei small shrimps without shell
  • ½ onion, finely chopped
  • ½ finocchio, finely chopped
  • 1 garlic clove
  • 150g arborio rice
  • 35g mascarpone cheese
  • 35g parmesan
  • 700ml vegetable stock
  • zest and juice of 1 lime
  • 1 bay leaf
  • 1 tsp chive
  • salt
  • pepper
  • 30g butter
  • olive oil
  • white wine
  • zest of 1 lime
  • juice of 1 lime