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Risotto Marinara

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Tamara3 1 servings

INGREDIENTS

1 tb Olive oil
2 Cloves garlic; minced
200 g Calamari; washed
200 g Raw green prawns; heads and shells
; removed
1 200 gram fillet fresh Atlantic salmon; skin removed, cut
; into bite sized
; pieces
1/2 c Minced parsley
1 tb Olive oil
10 Spring onions; chopped
400 g Ferron rice
300 ml Dry white wine
800 ml Rich fish stock; simmering
4 Roma tomatoes; f inely chopped
1 tb Sour cream
2 tb Grated parmesan cheese
1/2 c Finely chopped parsley

INSTRUCTIONS

Heat the olive oil and gently saute the garlic in Tamaras Risotto Pot*. Add
the prepared seafood and cook briefly until the fish and shellfish is
opaque, adding the parsley at the last moment. Remove from heat and set
aside.
Heat the remaining tablespoon of olive oil and saute the spring onions. Add
the rice, stirring to coat. Add the white wine and allow it to be absorbed
then add the first addition of fish stock together with the finely chopped
tomatoes. Continue cooking, adding further additions of stock as the
previous one is absorbed.
When there is only a small quantity of stock left, add the cooked fish
mixture and all its juices with the last addition of stock and continue
simmering for about 2 minutes, or until most of the liquid is absorbed. Add
sour cream, cheese and parsley, stir well to incorporate and serve
immediately.
Converted by MC_Buster.
Per serving: 874 Calories (kcal); 38g Total Fat; (48% calories from fat);
44g Protein; 47g Carbohydrate; 480mg Cholesterol; 383mg Sodium Food
Exchanges: 0 Grain(Starch); 5 Lean Meat; 7 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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