Crab, Shrimp and Sea Urchin Risotto ☺️☺️

Crab, Shrimp and Sea Urchin Risotto ☺️☺️

Ingredients:

 

Arborio rice 200 g

Seafood broth (shrimp and crab shells and water 400 ml)

Seafood soup 2 tablespoons

White wine 100 ml

Shrimp q.b

Sea Urchin Roe 50g

Cooked shoe rack 1

1 finely chopped onion

Finely chopped garlic 5 cloves (3 for shrimp, 2 for risotto)

Olive oil q.s.

1 small chopped tomato

Salt and freshly ground pepper to taste

Chopped coriander q.b

Parmesan cheese q.b

Butter 1 teaspoon

Preparation:

 

In a frying pan, fry the prawns in olive oil and garlic, peel and reserve. In a pan, add water, shrimp shells, crab shells and tablespoons of seafood and heat until boiling and keep on low heat but simmering. In a large pan, add the olive oil, onion, garlic cloves and chopped tomato. When the onion starts to become translucent, add the rice and cook for about 2 minutes over low heat, stirring constantly. Then add the white wine and let it absorb the liquid.

Add the seafood broth and when there is no longer any liquid on the surface, add more broth, repeating again whenever the rice has absorbed what was previously added. Season with salt and pepper and add the chopped coriander.

Adjust the heat so that the rice boils slowly, but does not reach boiling point. Let the rice cook, always adding the seafood broth.

Cooking the rice should take around 20 to 30 minutes. The rice at the end of cooking should have a creamy texture.

Add the crab, shrimp and hedgehogs and mix. Add the parmesan and a knob of butter, coat everything and serve.