Tomato risotto with salami and seafood
Try this delicious risotto! Perfectly combined with salami and seafood.
- 400 gram tomato cubes
- 1 liter vegetable stock
- 1 liter Meat bouillon
- 4 tablespoon olive oil
- 3 shallot shredded
- 1 onion shredded
- 2 clove garlic finely chopped
- 100 gram salami in cubes
- 300 gram risotto rice
- 1 dash Red wine
- 300 gram mixed seafood freezer
- 2 spring / forest onion in rings
Mix the tomato cubes with juice through the broth. Heat 3 tablespoons of olive oil and fry the shallots and garlic. Bake the salami for about 2 minutes.
Stir in the rice and cook until the grains shine. Extinguish if necessary with a dash of red wine. Add a ladle of tomato stock and heat until it is absorbed by the rice.
Put a portion of the seafood through. Repeat until the rice is smooth.
Add the rest of the olive oil and serve sprinkled with the spring onions. Tasty with lemon.
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