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RAZOR SHELLS RISOTTO

RAZOR SHELLS RISOTTO

Preparation time 10 min
Easy Preparation

Ingredients

Ingredients (8 servings):

3 jars of Geomar Razor Blades

3 cups of rice, 1/3 of 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 butter, olive oil

60 gr. parmesan cheese

parsley and 1 chopped tomato.

Preparation

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

Note: The result should be creamy and al dente.

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