Risotto With Small Shrimps, Mussels, Mascarpone, Lime And Chive

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


1 pack of Pescanova mussel meat
1 pack Pescanova Vannamei small shrimps peeled
½ onion, finely chopped
½ finocchio, finely chopped
1 garlic clove
150g arborio rice
35g mascarpone cheese
35g parmesan
700ml vegetable stock
zest and juice of 1 lime
1 bay leaf
1 tsp chive
30g butter
olive oil
white wine
zest of 1 lime
juice of 1 lime
  1. In a skillet, we warm olive oil and sauté the shrimps, mussels, half of the finocchio and onion, the garlic and we pour over wine. We put in a dish and set aside. In the same skillet, we warm olive oil and roast the rice with the bay leaf and the remaining finocchio and onion, until translucent. We pour over wine and add the stock little by little, until the risotto softens. We stir continuously to release the rice starch. We bring together with the butter, mascarpone and parmesan and add the seafood, chive and lime juice and zest. We season to taste.
Tips: We debeard the mussels before cooking / We add flavour to the vegetable stock with the twigs of the finocchio / We stir the risotto continuously
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