How to cook a good red marinara risotto, list of ingredients with a guide for cooking this recipe with fish-flavored tomato, with cuttlefish, baby octopus, shrimp and mussels.
Ingredients for 4 people
- 250 gr rice
- 100 g cuttlefish
- 100 g baby octopus
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- half a glass of dry white wine
- 400 gr peeled tomatoes
- chilli powder
- 100 gr prawns
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- some basil leaves
- 1 sprig of parsley
- 5 dl vegetable broth
- 300 gr mussels already cleaned
- 1 lemon
- salt
Preparation of red marinara risotto
Clean the cuttlefish, peel them, cut the bags into strips and the tentacles into small pieces.
Remove the horny beak from the octopus and divide them in half.
Peel the onion and finely chop it, peel the garlic and mash it.
Heat two tablespoons of oil in a saucepan with the garlic, as soon as it is golden brown, remove it and sauté the onion.
Add the cuttlefish and the octopus, wait until they lose their water, then wet with the wine, let it evaporate and add the shredded peeled tomatoes.
Season with salt and season with a little chilli pepper, then cook over low heat for about 15 minutes.
Add the shrimp, basil, chopped peeled tomatoes and half chopped parsley, add the rice and add boiling broth, cooking while keeping the gas low.
In the meantime, put the mussels in a pan with a lid, keep the heat high to open them all, then shell them and add them to the rice, mix and add a grated lemon zest.
Remove from the heat and season with a little oil, mix and serve sprinkling with the remaining chopped parsley.
