Risotto del mar with Païen

An easy and delicious recipe for the festive season, combining our Païen white wine with seafood.

Ingredients (serves 4) :

• 30 cl Païen
• 400 g seafood
• 150 g peeled prawns
• 250 g rice
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 1 tbsp chopped dill
• 1 tablespoon crème fraîche
• 3 tomatoes
• 75 cl fish stock
• 100 g chopped onion
• olive oil
• salt and pepper

Recipe:

In a heavy-bottomed casserole dish, sauté the rice in 2 tablespoons of olive oil until translucent.

Add the fish stock and simmer for 20 minutes, stirring often.

Meanwhile, sauté the onions, garlic and shallot.

When golden, add the seafood, prawns and tomatoes. Simmer for 2 minutes and add the Païen white wine. Leave to cook for a further 5 minutes.

When the rice is almost cooked, add the seafood and season to taste. After 5 minutes, add the dill and cream.

Serve hot.

Source: web