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RAZOR SHELLS RISOTTO

RAZOR SHELLS RISOTTO

Ingredients

  • 3 jars of Navajas @geomarseafood
  • 3 cups of rice
  • 1/3 onion cut into squares
  • 2 cloves of garlic
  • 2 cups of white wine
  • 5 cups seafood broth (from the jar)
  • 1 cup of cream
  • 4 tablespoons of butter
  • olive oil
  • 60 gr. parmesan cheese
  • parsley
  • 1 chopped tomato.

Preparation

Sauté the onion, garlic and tomato in butter and olive oil. Add the rice and stir. Gradually add the white wine and half of the seafood stock. Cook stirring continuously over low heat. Add the Razor Shells, cheese, and the rest of the broth. Once done, add the cream, butter and parsley leaves. 

Note: The result should be creamy and al dente. 

 

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