Risotto aux fruits de mer et champignons de Paris au Cook Expert

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Risotto aux fruits de mer et champignons de Paris au Cook Expert. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Risotto aux fruits de mer et champignons de Paris au Cook Expert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto aux fruits de mer et champignons de Paris au Cook Expert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto aux fruits de mer et champignons de Paris au Cook Expert is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto aux fruits de mer et champignons de Paris au Cook Expert estimated approx 30 mn.

To begin with this recipe, we must prepare a few ingredients. You can have Risotto aux fruits de mer et champignons de Paris au Cook Expert using 10 ingredients and 8 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Risotto aux fruits de mer et champignons de Paris au Cook Expert:

1. 320 g riz arborio
2. 400 g fruits de mers surgelés
3. 250 g champignons de Paris
4. 650 g d'eau
5. Ail des ours ciselé
6. 1 Cube volaille
7. 2 CS d'huile d'olive
8. 30 g beurre
9. 10 cl vin blanc
10. Sel de Guérande gris et poivre

Steps to make to make Risotto aux fruits de mer et champignons de Paris au Cook Expert

1. Dans la cuve inox mettre 1 CS d'huile d'olive et 10 g de beurre. Lancer EXPERT 1MN / VIT 3 / 120°.
2. Ajouter 320 g de riz arborio. Lancer EXPERT 1 MN / VIT 3 / 120°.
3. Rabattre à l'aide de la spatule, ajouter 10 cl de vin blanc puis lancer à nouveau EXPERT 1 MN / VIT 3 / 120°.
4. Ajouter 650 g d'eau, 1 cube volaille, saler, poivrer et lancer EXPERT 18 MN / VIT 1 À / 120°.
5. Pendant ce temps, mettre les fruits de mer surgelés et les champignons de Paris à chauffer dans une poêle à feux moyens jusqu'à ce qu'ils rendent leur eau. Réserver et jeter l'eau.
6. Dans la poêle, mettre à chauffer 1CS d'huile d'olive, 10 g de beurre. Y ajouter le mélange champignons et fruits de mer, saupoudrer d'ail des ours ciselé, mélanger le tout et laisser cuire quelques minutes à feux moyens. Réserver.
7. Une fois le riz cuit, y ajouter les fruits de mer et champignons et bien mélanger. (garder quelques fruits de mer pour décorer)
8. À l'aide d'un cercle de montage, dresser le risotto à l'assiette en disposant quelques fruits de mer en déco. Ici accompagné de quelques beignets de calamars...

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