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Le Chaudron recipe
Risotto aux fruits de mer (Cookéo)
Seafood risotto (Cookeo)
⏱ 25 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
400 g (14 oz)frozen mixed seafood
1onion
100 ml (½ cup)dry white wine
800 ml (3⅓ cups)fish stock
40 g (1½ oz)Parmesan
2 sprigsflat-leaf parsley
- 300 g (11 oz) arborio rice
- 400 g (14 oz) frozen mixed seafood
- 1 onion
- 100 ml (½ cup) dry white wine
- 800 ml (3⅓ cups) fish stock
- 40 g (1½ oz) Parmesan
- 2 sprigs flat-leaf parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode and sauté the chopped onion in a little oil for 2 min until translucent.
- Add the arborio rice and stir for 1 min until glossy, then deglaze with white wine until absorbed.
- Pour in the hot fish stock, close the lid and run PRESSURE COOK mode for 7 minutes.
- Carefully release the pressure and open the lid once it has fully dropped.
- Add the thawed seafood (no pressure) and let it heat through for 3 min in the hot rice.
- Off the heat, stir in the grated parmesan and chopped parsley until creamy. Serve right away.
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