Risotto di mare

Ingredients*

• 320 g Arborio or Carnaroli rice
• 500 g squid (cleaned and sliced into rings)
• 500 g shrimp (peeled and deveined)
• 300 g mussels
• 300 g clams
• 1 liter fish stock (or vegetable stock)
• 1 glass of dry white wine
• 1 onion
• 2 garlic cloves
• 2–3 tablespoons extra virgin olive oil
• 1 small bunch of fresh parsley, finely chopped
• 1 lemon (juice and zest)
• Salt, to taste
• Black pepper, to taste

Serves: 4 people

Preparation

1. Preparing the seafood:
   1. Clean the mussels and clams under running water, discarding any that are open or damaged.
   2. In a large pan, cook the mussels and clams with a drizzle of olive oil and one crushed garlic clove. Cover and cook until the shells open (about 5–7 minutes). Strain the cooking liquid and set it aside.
   3. Peel and devein the shrimp, if not already done. Slice the squid into rings.
2. Preparing the soffritto:
   1. Finely chop the onion and the remaining garlic clove.
   2. In a saucepan or large pan, heat the extra virgin olive oil over medium heat.
   3. Add the onion and garlic and sauté until the onion becomes translucent.
3. Cooking the seafood:
   1. Add the squid and cook for 5–7 minutes, until tender.
   2. Add the shrimp and cook for another 3–4 minutes, until they turn pink.
4. Preparing the risotto:
   1. Add the rice to the soffritto and stir to lightly toast it for about 2 minutes.
   2. Deglaze with the white wine and let the alcohol evaporate.
   3. Begin adding the hot fish stock, one ladle at a time, stirring frequently and adding more stock only once the previous one has been absorbed. Continue cooking for about 15–18 minutes, or until the rice is al dente and creamy.
5. Combining the seafood and finishing:
   1. When the risotto is almost ready, add the seafood (including mussels and clams) and gently stir to combine.
   2. Add the lemon juice and zest, then adjust seasoning with salt and pepper.
6. Serving:
   Serve the seafood risotto hot, garnished with freshly chopped parsley.

Enjoy!