RAZOR SHELLS RISOTTO

INGREDIENTS (8 serving)

3 cans of Geomar Razor Shells
3 cups of rice
1/3 diced onion
2 cloves of garlic
2 cups of white wine
5 cups shellfish broth (from can)
1 cup of fresh cream
4 tablespoons of butter
50 cc. olive oil
60 grs. grated cheese
3 tablespoons of parsley
1 chopped tomato

PREPARATION

Heat butter and olive oil. Saute the onion,
garlic and tomato. Add rice and stir-fry.
Gradually add wine and broth. Cook, stirring
continuously, over low heat. Add shellfish,
cheese, broth and wine. Cook and finish up
with cream, butter and parsley leaves

Serve and garnish with shellfish and parsley leaves

Note: The result should be creamy and al dente

razor-shell-risotto
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