INGREDIENTS FOR 2 SERVINGS:

    • 180 g of Carnaroli rice
    • 90 g of cleaned fresh squid
    • two cloves of garlic
    • 1 liter of hot fish broth
    • 30 g of cold butter, cut into pieces
    • 250 g of cleaned mussels
    • 250 g of purged clams
    • 3 sprigs of fresh parsley
    • 100 g of fresh pink prawns
    • extra virgin olive oil, salt, black pepper to taste

    PREPARATION TIME: 60 minutes



PROCEDURE:

  • Toast the rice in a non-stick pan.
  • Deglaze with the fish broth. As soon as the first ladle of broth has evaporated, add more and cook over low heat. Add a ladle of broth as soon as the previous one has withdrawn and continue like this for the entire duration of cooking.
  • While the rice is cooking, cut the squid and sear them in a pan with a drizzle of extra virgin olive oil and salt. Let it cook for 5 minutes.
  • In a non-stick pan, heat a clove of peeled garlic, a sprig of fresh parsley and a drizzle of oil. Add the mussels and let them open. As soon as they open, collect the sauce, filter it and add it to the risotto.
  • In a non-stick pan, heat a clove of peeled garlic, a sprig of fresh parsley and a drizzle of extra virgin olive oil and add the clams. Let them open.
  • Peel the prawns and clean them. When the risotto has almost reached complete cooking, add the squid and prawns. Stir well, then add the shelled mussels and stir again.
  • Off the heat, add the cold butter and stir. Serve, add the clams, a grind of black pepper and decorate with a sprig of parsley. Serve hot.