Venetian Shellfish Risotto

1. 1

   Make a rich fish stock with the shells, fish bones and heads.

2. 2

   Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.

3. 3

   Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley.

4. 4

   Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.