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Recipe details
Seafood Risotto 'à la ratatouille'
Ingredients:
Ratatouille Ingredients:
- 100g red pepper
- 100g yellow pepper
- 50g slow-roasted tomato
- 50g fennel bulb
- 50g yellow zucchini
- 50g green zucchini
- 60g chopped onion
Risotto Ingredients:
- 40cl lobster stock
- 60cl poultry stock
- 10cl white wine
- 90g butter
- Few filaments of saffron, chopped parsley
- 200g Arborio rice
- 4 big scallops
- 4 shrimps
- 8 mussels
- 8 clams
Method:
- Cut ratatouille's vegetables into small dices and stir-fry into olive oil.
- Add the Arborio rice while stirring.
- Pour the white wine.
- Cook until dry.
- Pour lobster and poultry stocks.
- Let simmer while stirring until the rice is cooked.
- Then add butter, oil, saffron and chopped parsley.
- Fry scallops and shrimps. Steam mussels and clams.
- Depose risotto in plates and garnish with seafood.
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Auberge Lac-à-l'Eau-Claire
Last Update: Saturday, February 4, 2012
Toll free: 1 877 265-3185
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© 2000-2012 - Auberge Lac-à-l'Eau-Claire
Auberge Lac-à-l'Eau-Claire
500, Lac-à-l'Eau-Claire C.P. 210
St-Alexis-des-Monts (Québec, Canada)
J0K 1V0
Printed on: Saturday, February 4, 2012
Phone: 819 265-3185
Fax: 819 265-3187
E-mail:
Website:
http://www.lacaleauclaire.com/
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