Chef
Chef Massimo Riccioli
Time
60 minutes
Serves
4
Difficulty
Medium
Ingredients
400g carnaroli rice
300g canned whole peeled tomatoes, crushed with a fork
1 bunch parsley
1 bunch basil
400g clams
400g mussels
2 medium-sized squids
250g unshelled prawns
1 glass extra virgin olive oil
½ glass white wine
salt, to taste
2 cloves garlic
½ chili pepper
For the vegetable stock
1 white onion
2 carrots
2 celery sticks
Method
Open the clams and mussels in a saucepan over the heat. Once they are open, take them out of their shells, keeping their liquid to one side for the risotto.
Prepare a vegetable stock in 1.5 litres of water with the carrots, onion and celery. Cook for 30 minutes.
Sauté the garlic and chilli pepper in the olive oil until golden and then add the shellfish, the squids cut into pieces and the unshelled prawns and sauté for a few minutes.
Add the rice, mix and then add the wine and let it reduce. Add the tomatoes with a pinch of salt. Slowly add the vegetable stock and the liquid from the shellfish.
Cook for 10 minutes. When the risotto is ready, turn off the heat and let it rest. Stir in the rest of the extra virgin olive oil, and season with salt. Serve garnished with fried basil and parsley.
