Seafood Risotto

Ingredients

Barley(50g), Carrot(20g), Onion(20g), Garlic(10g), Green Onion(10g) Butter(10g), Squid(50g), Shrimp(50g), Spinach(20g), Salt(0.2g) Fresh Cream(20g), Milk(100g), Cheese(50g), Parsley Powder(0.3g) - 육수(100g) : Clam(30g), Kelp(10g)

Instructions

1. 1

   Wash the barley thoroughly and soak in water for over 30 minutes, and coarsely chop the carrot, onion, garlic, and green onion.

   
2. 2

   Blanch the spinach in salted boiling water and blend together with fresh cream.

   
3. 3

   Peel the squid, score the inside, and blanch together with shrimp; purge the grit from the clam, boil with kelp, and strain through cheesecloth to make broth.

   
4. 4

   Add butter to the pot, stir-fry chopped garlic, onion, and carrot, then add the soaked barley and stir-fry again.

   
5. 5

   Add the clam-boiling broth to the stir-frying pot and boil.

   
6. 6

   Add the blanched clam and seafood, cheese, and milk to the boiling pot, stirring to combine and simmer, then finally add the blended spinach and fresh cream (②), boil briefly, and sprinkle with parsley powder to finish.