Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Restaurante Grions Restaurant Sant Feliu De Buixalleu Girona
Ingredients for 4 people:

  • 360-400 gr. of rice
  • 350 gr. Gamba fresh medium (peeled)
  • 400 gr. of clean Salsafí
  • salt, parsley
  • 1 liter of rock fish broth ("fumet")
  • Sofrito:
  • 1 green pepper
  • ½ red pepper
  • 4 medium tomatoes
  • 1 large onion
  • 3-4 cloves garlic

Optional ingredients:

  • Pork (rib, raw sausage, blood sausage, pork ...)
  • Seasonal vegetables (artichokes, green beans, carrots, zucchini, peas, eggplant ...)
  • Mushrooms (spring or autumn)
  • Hunting (pigeon, hare .....)
  • Fish (Rap, clams ...)

Clearly, given the amount and quality of products in the region along the year, the combinations of the plate can be very numerous.

It is essential, however, to respect the role of the Salsafí and Gamba and philosophy risotto therefore speaking of a rice spoon, it can not include ingredients with bones, shells ... that impede its use .

Any additional recommendation that may be important for a balanced dish is made:

  • Moderation in the use of very powerful or scented (game meat, mushrooms ....) elements.
  • The possibility of including, especially in winter broth mixed meat and fish.
  • Predominance of green pepper on red tomato and onion on to take sweetness in the dish.