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Today I will give you a menu of fish in order to try and I want your opinion ... It looks good and seems to be very good ...
200g rice suitable for risotto
1dl white wine
broth of seafood or fish
150g hake fillets
150g prawns kernels
40g pine kernels
Toast the rice in a saucepan with a little olive oil and chopped onion.
Drizzle with white wine and simmer until it evaporates.
Continue cooking adding gradually broth seafood.
A few minutes before removing from heat, add salt and rectify the hake fillets cut into strips and prawns.
Apure and remove from heat.
Mince basil leaves with a little olive oil and pepper to taste.
Pour over rice and sprinkle with toasted pine nuts in the oven beforehand.
Note: The sprockets can be replaced by threaded almond kernels and also toasted in an oven.