Summary

Ingredients

• 800 ml fish broth or vegetable broth
• 200 ml white wine
• 1 onion (s), finely chopped
• 2 cloves garlic
• 1 tablespoon parsley, chopped
• 1 tablespoon rosemary, chopped
• 400 g rice (risotto rice, arobio or roma)
• 3 tablespoon olive oil
• salt and pepper
• 3 port. Crabs (shrimp)

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Instructions

1. Heat the olive oil in the pressure cooker, steam the chopped onion until translucent, mix in the risotto rice. Add the garlic, season with salt, add the stock and white wine and close the pressure cooker. After boiling, let it boil for 10 minutes, then quickly cool the saucepan under cold water, open it and immediately add the shrimp, parsley and rosemary. Bring to the boil briefly, stirring constantly. Season to taste with salt and pepper.
2. With parmesan, fresh green salad and dry white wine.