Recipe of Cockles risotto with cava
A complete, balanced dish with lots of flavour. Cockle Risotto with cava and our Montsià Bomba rice is a perfect dish for winter.
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Cooking tools:
- Saucepan
- Colander
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Stove
- Mixing bowl
- Spoon
- Fine-mesh sieve
- Serving bowl
- Plate
Ingredients
- 420 g Montsià Bomba rice
- 1 1/2 fish broth
- 600 g fresh cockles
- 60 g grated parmesan
- 4 shallots
- 1 medium Figueras onion
- 100 g creamy butter
- ½ leek
- fresh parsley
- 2 glasses of cava brut
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