- 1 kg of parboiled rice
- 1.5 kg of mussels
- 1 kg of clams
- 2 cuttlefish
- 2 squids
- 8-10 scampi
- Olive oil and butter
- Onion and garlic
- 1 liter of vegetable stock
- 10 cherry tomatoes
- 50 g of grated cheese
- 1 tablespoon of cream
- Salt and pepper
- White wine
Boil a bit of vegetables (onion, celery, carrot, tomato, potato, sugar beet) to get the vegetable stock.
Clean the mussels.
Put the clams in salted water for one hour, in order to make them bleed and get cleaned from any sand that have inside.
Clean the squid and cut them into small pieces along with cuttlefish.
Chop finely onion and garlic and fry in plenty of olive oil.
After 15 minutes add the tomatoes (previously washed and chopped) into large pieces.
Cook the tomatoes approximately for 10 minutes.
Add the clams, mussels and prawns and a glass of white wine and let it cook until the clams and mussels get opened.
Season with salt and pepper
Put the olive oil in another pan, along with a piece of butter. Add the rice and make it toast, turning it with a wooden spoon.
Add the white wine and let it evaporate and then continue adding ladles of vegetable broth from time to time until the rice is cooked but al dente.
Add the rice in the marinara sauce (mussels, clams, cuttlefishes, squids, etc) and stir everything together adding more wine if the rice is too dry.
Add the cheese, a tablespoon of cream, salt and pepper and serve the risotto sprinkled with chopped parsley.
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