Saffron seafood risotto



material:

Shrimp 4
Clams 6
Loliginidae40 grams
100 grams of rice
2 grams of saffron
Onions 20 grams
3 grams of minced garlic
Seafood soup 500㏄
Olive oil 20㏄
10 grams of black olive slices

seasoning:

1/4 teaspoon salt
Liquor 50㏄

practice:

  1. Wash the rice, first soaked in water for about 15 minutes, remove and drain. Take a pan, pour olive oil first, add onion and garlic and saute.
  2. then put the shrimp, clams, Loliginidae, white wine, saffron rice and saute.
  3. Continued added 200㏄ seafood soup stew.
  4. until sauce dries quickly, continued to join 150㏄ seafood soup, fry over low heat for about a fifth of cooked rice.
  5. The first material picked up the pot seafood, rice and continue to stir fry until the time instant.
  6. Continued remainder of seafood soup, seafood into practice 5 picked up material and salt, and a small fire fry rice fully cooked, add the olives can be broken.