Risotto alla Pescatora - Seafood Risotto

One of the most delicious risotto dish, better if you can get fresh ingredients. Needs love and patience but the results are definitely worth it. Excellent during Summer time. The following will serve 5:

Ingredients
- 400g Rice (Arborio)
- 500g Clams
- 300g Mussels
- 200g Little Octopus (Moscardini)
- 200g Prawns
- ½ glass White Wine
- Random Fish for Stock
- 1 medium Onion (half chopped for the soffritto, half just in the stock)
- 2 Garlic
- 1 Celery
- Salt, pepper, parsley, chilly pepper
- 1 + ½ litres of water

Instructions

• Start preparing your stock: Put the water in a bowl, add the onion, carrot, celery, salt and pepper, the random fish and let cook for at least 20 minutes
• Put clams and mussels into a bowl, add 2 glasses of water and put on the heat for about 8 minutes, till the shells open. Don’t waste the water but filter it as you’ll use it as stock
• Clean the prawns and little octopus
• Prepare a soffritto of onion and garlic, let it fry a bit and add the little octopus cut in pieces and the prawns and let cook for about 3 minutes, add some salt and chilli pepper if you like
• Add the rice, mix and let cook for a couple of minutes
• Add the wine and let evaporate
• Start adding one or two ladders of stock at a time and stir constantly for about 20 minutes
• Add clams and mussels and keep adding stock and stirring
• Cook until you get the right consistency
• At the very end you can add a tablespoon of butter to get a creamy consistency

To Serve
Serve immediately and top with some parsley, accompany with a white wine such as a Lachrima Christi or a Chardonnay (Bianco del Circeo)