> Mam prośbę: potrzebuję inspiracji. Jadłam jakiś czas temu risotto a'la
> marinara ( z małżami),

Risotto alla Marinara - Risotto with Seafood

1/3 cup extra-virgin olive oil (1/3 filizanki oliwy)
1 medium white onion, thinly sliced (cebula biala krazki)
1 garlic clove, minced (czosnek zabek siekany)
1 teaspoon minced Italian parsley (natka siekana)
1 teaspoon minced thyme (tymianek siekany)
10 medium shrimp, shelled, deveined, and chopped (krewetki srednie
pokrojone)
4 scallops, chopped (tu mam problem, moze ktos z grupy pomoze?)
15 mussels, beards removed and scrubbed (malze)
1 and1/2 cups Carnaroli or Vialone Nano rice (11/2 filizanki ryzu)
1 cup dry white wine (winko biale wytrawne)
6 cups fish broth or water in which the large shrimp have been boiled (rosol
rybny badz zalewa po krewetkach)
1/3 cup freshly grated grana padano (wymiekam)
salt and freshly ground white pepper (bialy pieprz)
8 large shrimp, shells on, boiled (see introductory note) (krewetki duze)
1 tomato, thinly sliced (cienko pociety pomidorek)- dekoracja

Opis jak dla ristto:
In a sauté pan, heat 2 tablespoons of the olive oil and add the onion and
garlic; cook until brown. Add the parsley and the thyme, then the chopped
shrimp, the scallops, the mussels, and the rice. Cook until the rice becomes
translucent. Pour in the wine and stir until it is absorbed. Add the stock 1
cup at a time, stirring, until it is all absorbed. Stir in the grated grana
padano. Season with salt and pepper and fold in the remaining olive oil
until the risotto becomes creamy. Cook until al dente. Place on a serving
platter and top with the boiled shrimp, forming a circle over the rice.
Garnish with the tomato slices, arranging them between each shrimp and in
the center, and serve hot. Serves 4
Przepis ze strony:
http://www.italiancookingandliving.com/recipes/risot
to_marinara_pfr.html


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Pozdrawiam
Artur