Fancy crown with seafood
Instructions
Finely chop the onion and a clove of garlic and let them dry in a pan with 4 tablespoons oil.
Add the rice, a pinch of salt and a pinch of pepper and squirt as with hot broth to make up to 3/4 (d) cooking (about 15-18 minutes); remove from heat and add 40 g of butter, the grated Emmenthal cheese, chopped Basil and egg; mix and mix the risotto to perfection.
With the remaining butter, grease a round pan with smooth walls and the central hole and spolverizzatelo with a handful of breadcrumbs; put the rice, drawing, the surface with the back of a spoon, and place it in the hot oven, to 160 degrees for 30 minutes.
Prepare the mussels, then shelled molluscs and strain the liquid emitted during firing.
Scalded tomatoes, Peel, dimezzateli, give the seeds, cut into pieces and puree the Mashers.
Clean the baby octopus, take away the skin, eyes, mouth and intestinal pouch; cut them into pieces, wash and dry thoroughly.
Pour three tablespoons of oil in a pan, add a clove of garlic, let Brown, then move the moscardini, let them cook for a few seconds, then decorate white wine; When the wine has evaporated, add the tomato puree and cook over high heat for 10 minutes, stirring occasionally.
Wash the shrimp, heat to boiling water and sgusciateli.
When the baby octopus will be ready, add the prawns and mussels with their liquid; mix and let it shrink the sauce over high heat for a few moments.
Remove the mold of rice from the oven, turn it upside down onto serving platter and turn in the middle of the molluscs and crustaceans with their sauce.
Ingredients and dosing for 4 persons
- 1 onion
- 2 cloves of garlic
- Olive oil
- 250 g of rice
- Broth
- Salt
- Pepper
- 50 g of butter
- 50 g of emmenthal cheese
- 1 sprig of basil
- 1 egg
- Breadcrumbs
- 500 g of mussels
- 300 g of perini tomatoes
- 300 g of moscardini
- 1 glass white wine
- 200 g of shrimp