Croatian Dalmatian Red Risotto Fishermans Risotto Recipes

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WANCHEESE FISHERMAN'S RISOTTO



Wancheese Fisherman's Risotto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

1/2 tablespoon olive oil
2 ounces chopped bacon
8 medium peeled and deveined shrimp
6 medium sea scallops
14 ounces precooked al dente risotto
6 fluid ounces chicken stock
2 ounces jumbo lump crabmeat or back fin
1 cup diced Roma tomatoes
1/2 cup corn
2 ounces baby spinach
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 ounces grated Parmesan
2 tablespoons butter

Steps:

  • Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl.

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)



Croatian Dalmatian Red Risotto (Fisherman's Risotto) image

This is one of the simple meals, but also rich with flavour, spices and satisfactory for your stomach. You can use any kind of "frutty di mare", or pieces of fish.

Provided by nitko

Categories     One Dish Meal

Time 40m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 12

400 g rice (Arborio preferably)
250 g shrimp, tails
250 g squid, pieces (round shaped or arms)
100 g mussels (various, only meat)
300 g tomatoes (strained juice)
1 cup white wine
2 cups water
3 tablespoons olive oil
5 g garlic (or one clove, finely minced)
1/2 teaspoon oregano
20 g cheese, hard (parmesan or similar)
40 g parmesan cheese (grated)

Steps:

  • Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
  • Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
  • Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
  • If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
  • Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

Nutrition Facts : Calories 1384.5, Fat 23.4, SaturatedFat 6.2, Cholesterol 324.9, Sodium 888.9, Carbohydrate 218.5, Fiber 4.9, Sugar 3.5, Protein 53

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)



Croatian Dalmatian Black Risotto (Crni Rizot) image

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.

Provided by nitko

Categories     Octopus

Time 1h10m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 13

500 g rice
1500 g octopus (better 4-5 small ones)
1 cup olive oil
100 g onions
2 garlic cloves
200 g passata (or Italian-style sieved tomatoes)
100 g parmesan cheese (grated)
30 g hard sheep's milk cheese (Grana Padano cheese)
1 bay leaf
2 cups white wine
salt
pepper
70 g fresh parsley leaves

Steps:

  • Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
  • Finely mince garlic and parsley leaves.
  • Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
  • After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
  • Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
  • Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
  • Cook for 2-3 minutes more and serve with grated parmesan cheese.

Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN’S RISOTTO)



CROATIAN DALMATIAN RED RISOTTO (FISHERMAN’S RISOTTO) image

Categories     Rice     Shellfish     Vegetarian     Lunch

Yield 4 portions

Number Of Ingredients 12

400 g rice (Arborio preferably)
250 g shrimp tails
250 g squid pieces (round shaped or arms)
100 g mussels (various, only meat)
300 g tomato (strained juice)
1 cup white wine
2 cups water
3 tablespoons olive oil
5 g garlic (or one clove, finely minced)
½ teaspoon oregano
20 g hard cheese (parmesan or similar)
40 g grated parmesan

Steps:

  • Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 min. Add rice and let it be covered with oil and than add wine and cook it 2 min. until alcohol evaporates. Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes. If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto. Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

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