Surimirisotto

Name: surimirisotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el olive oil; 1 shallot shredded; 300 g risotto rice pack 500 g; 150 ml dry white wine; 1 liter fish stock of 2 tablets; 1 dish surimiflakes 120 g; 1 lemon halved; 1 cup creme fraiche 125 ml; 1 dish surimis snippers 250 g; 1 bag arugula lettuce, 40 g

A tasty Italian recipe. The main course contains the following ingredients: fish, olive oil, shallot (chopped), risotto rice (pack 500 g), dry white wine, fish broth (from 2 tablets), surimiflakes (120 g), lemon (halved), crème fraîche (125 ml ), surimi chips (250 g), arugula (lettuce and 40 g).

Ingredients

Directions

Heat the oil in a large pan and fry the shallot for 1 min. Add the rice and stir until the rice grains shine. Pour in the wine and let the rice, while stirring, take the wine. Gradually add the hot stock and stir regularly. Only add new broth if the previous shoot is included. Boil the rice in about 20 minutes until al dente.
Halve the surimiflakes and cut 1/2 lemon in 4 parts. Squeeze out the other half and add the juice with the crème fraîche to the risotto. Put the surimi chips through and season with salt and pepper.
Divide the surimirisotto over 4 deep plates. Garnish with the arugula and a lemon wedge. Delicious with spinach with hazelnuts.