Risotto ai Frutti di Mare

Ingredients

• 320 g carnaroli rice
• 300 g mussels
• 200 g prawns, peeled
• 200 g squid rings
• 150 g clams
• 1 l fish stock
• 200 ml dry white wine
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 3 tbsp olive oil
• 2 tbsp butter
• Chopped parsley
• Chilli flakes
• Zest and juice of 1 lemon

Method

1. 1Steam the mussels and clams in 100 ml wine until they open. Strain and reserve the liquid. Remove the meat.
2. 2Sauté onion and garlic in olive oil. Add the rice and toast for 2 minutes. Pour in the remaining wine and stir until absorbed.
3. 3Add warm fish stock and mussel liquid a ladle at a time, stirring continuously. About 18 minutes.
4. 4During the last 3 minutes: add squid and prawns. Stir in butter, lemon zest and juice. Add mussels and clams.
5. 5Top with parsley and chilli flakes. Serve without cheese.