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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 1 l. of fish stock
  • 150 g. of rice
  • 150 g. of mushrooms
  • 60 g. of grated parmesan cheese
  • 1 jar of Chovas scallop cream
  • Onion
  • Parsley
  • olive oil
  • Salt
  • Ground black pepper
Servings
Ingredients
  • 1 l. of fish stock
  • 150 g. of rice
  • 150 g. of mushrooms
  • 60 g. of grated parmesan cheese
  • 1 jar of Chovas scallop cream
  • Onion
  • Parsley
  • olive oil
  • Salt
  • Ground black pepper
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Heat the stock on a low heat. Clean and slice the mushrooms. Chop the onion into small pieces. Fry the onion with a little salt. Add the mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
  2. Gradually add the 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.
    Receta de rissoto con crema de vieira Chovas
  3. Remove from the heat and add the scallop cream and grated cheese. Stir so that everything is well mixed and serve immediately.
    Receta de rissoto con crema de vieira Chovas
Recipe Notes

Chovas Vieira 680x500

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