Seafood risotto

Ingredients for 4 people


  • 10 handfuls of rice
  • ½ litre of vegetable broth
  • 300 g of clams
  • 500 g of mussels
  • 300 g of squid, cleaned and cut into pieces
  • 300 g shelled prawns
  • 500 g of peeled tomatoes
  • 4 cloves of garlic
  • 6 spoons of extra-virgin olive oil
  • Parsley

Place 3 spoons of olive oil and two crushed garlic cloves each in two saucepans. In one of the saucepans, sauté the garlic without browning it and add the clams and mussels, after carefully cleaning them. Pour in some of the wine and allow it to evaporate. Shell the clams and mussels and put them aside, keeping the cooking juices aside too. Place the pieces of squid and the prawns in the other saucepan and add the drained peeled tomatoes. Cook for 15 minutes on a moderate heat. Add the clams, the mussels and their cooking juices. Mix together, add salt and pepper to taste and cook for a further 15 minutes on a very low heat, then add the remaining wine. Add the rice, which should be cooked slowly, diluting with more broth. Finally, sprinkle some chopped parsley over the risotto before serving.