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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Heat stock on a low heat. Clean and slice mushrooms. Chop onion into small pieces. Fry onion with a little salt. Add mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
  2. Gradually add stock and heat well. As it evaporates, add more until all the stock has been used. Stir with a spoon. It should become smooth and creamy.
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  3. Remove from heat and add the scallop spread and grated cheese. Stir so that everything is well mixed and serve immediately.
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