Seafood Risotto with Tumeric

Yields1 Serving

 1 tbsp OTTOGI TURMERIC POWDER
 3 tbsp OTTOGI EXTRA VIRGIN OLIVE OIL
 OTTOGI BLACK PEPPER POWDER
 1 ½ cups Rice
 1 Squid
 3 pcs Top Shell
 12 pcs Shrimp Meat
 16 pcs Mussel
 1 tbsp Powdered Parsley
 ½ tbsp Minced Garlic
 Parmesan Cheese
 Salt
 5 cups Water

1

Remove the guts from the squid, rinse, and slice it into 0.5cm width

2

Rinse the top shell and slice it.

3

Shake the shrimp meat into the salty water to rinse

4

Remove the hair of mussel and scrub hard to wash.

5

Stir-fry the garlic, seafood, and rice in a pan with oil.

6

Add OTTOGI TUMERIC POWDER and water when rice is cooked and boil it again.

7

When most of water has evaporated, add parmesan cheese, salt, and OTTOGI BLACK PEPPER POWDER.

8

Decorate with powdered parsley and serve.

CategoryCuisine

Ingredients

 1 tbsp OTTOGI TURMERIC POWDER
 3 tbsp OTTOGI EXTRA VIRGIN OLIVE OIL
 OTTOGI BLACK PEPPER POWDER
 1 ½ cups Rice
 1 Squid
 3 pcs Top Shell
 12 pcs Shrimp Meat
 16 pcs Mussel
 1 tbsp Powdered Parsley
 ½ tbsp Minced Garlic
 Parmesan Cheese
 Salt
 5 cups Water

Directions

1

Remove the guts from the squid, rinse, and slice it into 0.5cm width

2

Rinse the top shell and slice it.

3

Shake the shrimp meat into the salty water to rinse

4

Remove the hair of mussel and scrub hard to wash.

5

Stir-fry the garlic, seafood, and rice in a pan with oil.

6

Add OTTOGI TUMERIC POWDER and water when rice is cooked and boil it again.

7

When most of water has evaporated, add parmesan cheese, salt, and OTTOGI BLACK PEPPER POWDER.

8

Decorate with powdered parsley and serve.

Seafood Risotto with Tumeric