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Risotto façon marinière
Un risotto crémeux aux fruits de mer façon marinière, agrémenté de courgettes, tomates, calamars et crevettes, parfumé au vin blanc et au concentré de tomate. Facile à préparer, il combine la richesse du risotto italien avec les saveurs de la mer à la française.
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Cost Breakdown
Critical Success Points
- • Nettoyer les coquillages
- • Cuire les palourdes et les moules jusqu'à ouverture
- • Nacrer le riz correctement
- • Ajouter le bouillon progressivement
- • Incorporer les fruits de mer à la fin pour éviter la surcuisson
Safety Warnings
- • Manipulez les coquillages vivants avec précaution, jetez ceux qui restent fermés après cuisson.
- • L'huile chaude et le vin blanc peuvent projeter des éclaboussures ; utilisez un couvercle ou un écran anti-éclaboussures.
- • Utilisez des gants de cuisine si vous avez des coupures lors du nettoyage des coquilles.
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