the recipe for a great classic, rich and tasty
There is only one secret to making authentic risotto alla marinara, one of the most classic first courses. Here’s how to make it at home.
Very often risotto alla marinara is confused with risotto alla pescatora. In reality, the ingredients are almost all the same. Between the two, however, there is a single and substantial difference that we have come to know by talking to our grandmothers. According to the most expert, in fact, the basic preparations of the two dishes are differentiated by a single detail: the seafood one includes a tomato based saucewhile the marinara one is totally blank. This is what we at Primo Chef have discovered, however everyone prepares it as they prefer and it is always good in any case.
Starting from this distinction, we can also prepare a good risotto at home. This is a very popular first course, especially in Italian cuisine. To use it you need many seafood, all flavorful and tender. These are cooked together with a few other ingredients and make a rich dish that is creamy at the same time.
Preparing the recipe for risotto alla marinara
- First, prepare a vegetable broth. During its cooking, you can also immerse the shrimps (after having washed them well) to flavor it.
- In the meantime, wash and clean the seafood. Shell the scampi, cut the squid and octopus, open the mussels and clams in a pan and peel them.
- When the broth is ready, set it aside and peel the prawns as well.
- In a pan, pour 2 tablespoons of oil. Add the scampi, squid and octopus and blend with half a glass of White wine. When it stops evaporating, season with salt and pepper.
- Cook for 10 minutes maximum, then switch off and add the prawns, mussels and clams and mix.
- In another pan, pour 2 tablespoons of oil and put the chopped onion. When it becomes transparent, add the rice and mix.
- Deglaze another half glass of wine and, when it evaporates, pour in the broth. Stir to absorb the liquid, then continue to cook for the necessary time.
- Once done, add the seafood to the rice. Mix, serve and season with chopped parsley.
In just a few steps, your risotto alla marinara – strictly white – is ready to be enjoyed. Conservation is not recommendedbecause this dish must be eaten at the moment.
Do you want revisited traditional recipes? Then a real novelty is the carbonara risotto, a must try!
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