The Mediterranean cuisine has many dishes. This dish comes from Italian cuisine, where beautiful extra virgin olive oil such as Señorios de Relleu , V erde Segura, Saqura and Arte Oleum fit perfectly to complete the dish. This dish is inspired by an Italian recipe that I have given a slightly different twist and can be easily combined with shrimp or minced chicken, for example.
For this dish for 2 people you need:
- 150 grams of risotto rice
- 200 grams of shrimp or minced chicken
- 200 grams of Heinz tomato frito
- 1 red pepper
- 250 grams of cherry or snack tomatoes
- 1 white or yellow onion
- 2 garlic cloves
- 50 grams mascarpone
- Italian spice mix to taste
- parsley to garnish the dish
- 500ml chicken or fish stock (depending on ingredients)
- Oro de Genave extra virgin olive oil for frying
Preparation:
- Start by cutting the vegetables. Chop the onion into small pieces, finely chop the garlic and cut the pepper into small cubes
- Bring 500ml of stock to the boil and when it boils, add the tomato frito.
- If you use shrimp for this dish, clean the shrimp and pat dry. Put some Oro de Genave extra virgin olive oil in a frying pan over medium heat. Fry the garlic and onion for a few minutes. To get extra flavor from the onion; sprinkle some salt over this. Then add the Italian spice mix, peppers and shrimp or minced chicken.
- Lower the heat. Add the risotto and fry for a minute. To taste you can add a glass of white wine or Spanish sherry and let it evaporate. Then add a little stock each time until the risotto is al dente. This can take up to 30 minutes. I occasionally try out a bite to see how far the rice is. If the stock runs out; then add boiling water.
- In the meantime, cut the cherry tomatoes into small pieces and chop the parsley.
- Add the tomatoes 7 minutes before you think the risotto is al dente.
- Finally, remove the pan from the heat and stir in the mascarpone.
- Divide the risotto over deep plates, sprinkle with a premium olive oil such as Señorios de Relleu , V erde Segura, Saqura and Arte Oleum to give the dish just a little more spice and body.
Buen provecho!
