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Le ricette di Pierre

RISOTTO DI MARE

Ingredienti:

Dosi per 4:

250 g vongole
500 g insalata di mare cruda, surgelata
300 g riso
1 l latte scremato
1/2 l vino bianco
1 spicchio aglio
1 ciuffo prezzemolo
50 g burro
sale

Soffriggere nel burro l'aglio e toglierlo non appena dorato. Unire vongole e insalata di mare ancora surgelate e farle scongelare a fuoco basso. Aggiungere il riso e bagnare con il vino. Far evaporare e unire il latte bollente, poco alla volta, fino a cottura del risotto. Cospargere di prezzemolo tritato e servire.

Provenienza: RAI Televideo 25/04/1994

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