Creamy, dreamy risoto alapescura. Ingredients: salt and pepper to taste. 400g mixed seafood, muscles, clams, squid, prawns, fresh parsley, chopped. One, clean and prep your seafood. Scrub muscles and clams. Remove beards. Keep prawns whole with tails on for flavor. Start the base. Heat olive oil over medium heat. Add onion and garlic. Cook 2 minutes until soft and fragrant. Stir and rice for 1 minute to seal in flavor. Toast a tura. Add the wine. Pour in the dry white wine. Let it bubble until mostly absorbed, releasing an amazing aroma. Cook the risoto. Add warm fish stock ladle by ladle, stirring gently and letting liquid absorb before adding more. This slow process releases starch, creating creamy texture. Takes about 15 to 18 minutes. [Music] Add the seafood. When rice is just al dente, stir in seafood, muscles and clams first, then squid and prawns. Cover and steam. Cook 3 to 4 minutes until seafood opens and becomes tender. Finish and serve. Turn off heat and stir in butter and fresh parsley. Season to taste. Butter adds glossy finish. Serve immediately. Risoto waits for no one. And there you have it. Risoto alapescura. Fresh, elegant, and packed with the taste of the sea. Juan Appetito.
Dining and Cooking