RISOTTO ALLA PESCATORA dello CHEF DAVID FIORDIGIGLIO - Ricetta TV Fatto in Casa per Voi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine gives a similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

Prepare the fish broth (fumetto di pesce) using garlic, onions, celery, parsley stems, basil, cherry tomatoes, olive oil, sparkling water, saffron, Franciacorta, gallinella, shrimp heads and shells, and canocchie shells.

Cook the broth until ready.

Prepare the risotto by sautéing garlic in olive oil, then adding the rice and toasting it.

Gradually add the prepared fish broth to the rice, stirring continuously.

Add the seafood: mussels, clams, shrimp, canocchie, and squid as the rice cooks.

Finish the risotto with cold Franciacorta, chopped parsley, white wine vinegar, butter, and grated cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens