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Marinière-style Risotto
A creamy seafood risotto in the marinière style, enriched with zucchini, tomatoes, squid and shrimp, flavored with white wine and tomato paste. Easy to prepare, it combines the richness of Italian risotto with French seaside flavors.
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Critical Success Points
- • Clean the shellfish
- • Cook the clams and mussels until they open
- • Toast the rice properly
- • Add the broth gradually
- • Incorporate the seafood at the end to avoid overcooking
Safety Warnings
- • Handle live shellfish with care; discard those that remain closed after cooking.
- • Hot oil and white wine can splatter; use a lid or a splatter guard.
- • Wear kitchen gloves if you have cuts while cleaning the shells.
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