Risotto de fructe de mare cu sos picant asiatic

Sunt preparate care se nasc dintr-o curiozitate culinara — ce se intampla daca iei un risotto italian clasic si ii adaugi un strop de Asia? Risotto de fructe de mare cu sos picant asiatic este exact raspunsul la aceasta intrebare — cremos, bogat si aromat, cu acea nota picanta si usor dulceaga a sosului Laoganma cu arahide si tofu care transforma totul intr-o experienta culinara cu totul noua si fascinanta. Italia intalneste Asia intr-o farfurie — si rezultatul este absolut spectaculos! Fructele de mare gatite la aburi cu un amestec de sos picant Laoganma si ulei de susan capata o aroma intensa si exotic parfumata, iar crema de mascarpone cu parmezan si sos picant care se incorporeaza in risotto la final il face catifelat, bogat si cu un caracter unic. Un preparat sofisticat care pare complicat dar care, urmand pasii simpli, iese perfect de fiecare data — Risotto de fructe de mare cu sos picant asiatic este reteta perfecta pentru o cina eleganta, o masa speciala cu prietenii sau oricand vrei sa impresionezi cu ceva cu adevarat deosebit si diferit!

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INGREDIENTE (pentru 4 portii)

Pentru fructele de mare la aburi:

500 grame amestec mix de fructe de mare
20 grame sos picant cu arahide si tofu Laoganma
20 grame ulei de susan

Pentru risotto:

320 grame orez Arborio
1 salota
30 grame ulei de masline
50 grame vin alb sec
750 ml apa
1 cub concentrat de legume bio
sare dupa gust

Pentru crema de finisare:

40 grame parmezan ras
150 grame mascarpone
20 grame ulei de masline
20 grame sos picant cu arahide si tofu Laoganma

Incepem prin a pregati marinada pentru fructele de mare. Intr-un bol mic amestecam sosul picant Laoganma cu uleiul de susan pana se combina bine. Dam deoparte.

Pregatim crema de finisare — amestecam mascarpone cu 20 grame de ulei de masline si 20 grame sos picant Laoganma pana obtinem o crema omogena si aromata. Dam deoparte.

Pregatim fructele de mare la aburi. Punem apa cu sarea la fiert intr-o oala mare. Asezam mixul de fructe de mare intr-un cos de aburi sau gratar deasupra oalei si le amestecam generos cu marinada de sos picant si ulei de susan. Acoperim si gatim la aburi timp de 15 minute, pana cand fructele de mare sunt bine gatite si parfumate. Scoatem si pastram calde.

Trecem la risotto. Intr-o oala larga cu fundul gros, incalzim uleiul de masline la foc mediu. Adaugam salota tocata marunt si o sotam 3 minute pana devine translucida si parfumata. Adaugam orezul Arborio si il prajim 3 minute, amestecand continuu, pana cand boabele devin usor translucide la margini — acesta este semnul ca orezul este bine tostat. Turnam vinul alb si lasam sa se evapore complet, amestecand energic.

Dizolvam cubul de concentrat de legume in apa calda si adaugam peste orez. Amestecam bine cu o spatula pentru a desprinde orezul de pe fundul oalei. Gatim la foc mediu-mic timp de aproximativ 14 minute, amestecand ocazional, pana cand orezul este al dente si a absorbit cea mai mare parte din lichid.

Luam oala de pe foc si adaugam crema de mascarpone cu sos picant si parmezanul ras. Incorporam fructele de mare la aburi. Amestecam delicat cu o spatula, cu miscari blande pentru a nu sfarama fructele de mare, pana totul se combina intr-un risotto cremos, lucios si aromat.

Impartim risotto-ul in patru farfurii adanci, garnisim cu fructele de mare rezervate deasupra si servim imediat — fierbinte, cremos si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de risotto de fructe de mare cu sos picant asiatic, te invitam sa incerci si alte retete inspirate:

Risotto cu fructe de mare si caracatita la gratar

English version

Seafood Risotto with Asian Spicy Sauce

There are dishes that are born from culinary curiosity — what happens if you take a classic Italian risotto and add a touch of Asia? Seafood risotto with Asian spicy sauce is exactly the answer to that question — creamy, rich and aromatic, with that spicy and slightly sweet note of Laoganma sauce with peanuts and tofu that transforms everything into a completely new and fascinating culinary experience. Italy meets Asia on a plate — and the result is absolutely spectacular! Seafood steamed with a mixture of Laoganma spicy sauce and sesame oil develops an intense and exotically fragrant aroma, while the mascarpone cream with parmesan and spicy sauce that is folded into the risotto at the end makes it velvety, rich and uniquely characterful. A sophisticated dish that seems complicated but which, following the simple steps, turns out perfectly every time — Seafood risotto with Asian spicy sauce is the perfect recipe for an elegant dinner, a special meal with friends or any time you want to impress with something truly special and different!

INGREDIENTS (for 4 servings)

For the steamed seafood:

500 grams mixed seafood
20 grams Laoganma spicy sauce with peanuts and tofu
20 grams sesame oil

For the risotto:

320 grams Arborio rice
1 shallot
30 grams olive oil
50 grams dry white wine
750 ml water
1 organic vegetable stock cube
salt to taste

For the finishing cream:

40 grams grated parmesan
150 grams mascarpone
20 grams olive oil
20 grams Laoganma spicy sauce with peanuts and tofu

We start by preparing the marinade for the seafood. In a small bowl mix the Laoganma spicy sauce with the sesame oil until well combined. Set aside.

Prepare the finishing cream — mix the mascarpone with 20 grams of olive oil and 20 grams of Laoganma spicy sauce until you get a smooth and aromatic cream. Set aside.

Prepare the steamed seafood. Bring salted water to the boil in a large pot. Place the mixed seafood in a steaming basket or rack above the pot and toss generously with the spicy sauce and sesame oil marinade. Cover and steam for 15 minutes, until the seafood is well cooked and fragrant. Remove and keep warm.

Now for the risotto. In a wide heavy-bottomed pan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté for 3 minutes until translucent and fragrant. Add the Arborio rice and toast for 3 minutes, stirring continuously, until the grains become slightly translucent at the edges — this is the sign that the rice is well toasted. Pour in the white wine and leave to evaporate completely, stirring energetically.

Dissolve the organic vegetable stock cube in warm water and add to the rice. Mix well with a spatula to loosen any rice from the bottom of the pan. Cook over medium-low heat for approximately 14 minutes, stirring occasionally, until the rice is al dente and has absorbed most of the liquid.

Remove the pan from the heat and add the mascarpone cream with spicy sauce and the grated parmesan. Fold in the steamed seafood. Stir gently with a spatula, using light movements so as not to break up the seafood, until everything combines into a creamy, glossy and deeply aromatic risotto.

Divide the risotto between four deep plates, garnish with the reserved seafood on top and serve immediately — hot, creamy and absolutely unforgettable!

If you enjoyed this seafood risotto with Asian spicy sauce recipe, we invite you to try other recipes for inspiration: Risotto alla Carbonara, Seafood Risotto with Grilled Octopus or Chicken Orzo Pilaf.

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