Risotto with seafood

Would you like a walk on the foreshore? In the meantime, smell the sea scent by this excellent first course that will be even more delicious paired with a glass of Valdobbiadene Prosecco Superiore DOCG - Luxury Collection!


Carnaroli rice 200gr

Mussels 500gr

Clams 250gr

Calamari already cleaned 180gr

Prawns 150gr

1 sprig parsley

2 cloves garlic

White wine 50gr

Vegetable broth to taste

Extra virgin olive oil to taste

Cold butter 35gr

Fresh onion 25gr

Celery 25gr

Carrots 25gr

Chilli half

Salt to taste

Black pepper to taste


Discard mussels and clams if they are already open or broken. Then start with the mussels: remove the barnacles with a paring knife and then tear off the byssus. Finally, scrape off the impurities with a steel wool and rinse well. After leaving the clams to soak in water and salt for a couple of hours, drain and rinse them. Then remember to beat each clam on the chopping board to make sure they are all whole and not full of sand. Empty the inside of the squid and remove the skin. Then cut into strips about 1 cm thick and from these cut into pieces 2 cm thick. Finally, clean the shrimp tails by removing the legs, the shell and intestines.

Put a large pot on the stove, turn it on to maximum power and pour the mussels. Close with the lid and let them open by shaking the pot from time to time. It will take 2-3 minutes to unfold. Filter the liquid by pouring it into the colander placed in a container. Put the pot back on the stove, turn on the heat and pour in the clams. Close with the lid and let them open by shaking the pot from time to time. The clams will hatch in 1-2 minutes, as soon as they are opened filter the liquid by pouring it into the same container used to collect that of the mussels.

Heat the vegetable broth and clean the celery, carrot and spring onion. Finely chop them with a knife; clean the garlic cloves leaving them whole. Finally also clean the chilli and then chop it, and chop the parsley.

Put a saucepan on the fire, make a little oil inside and pour the mince. Cook for about ten minutes over low heat, stirring occasionally. Remove the garlic, raise the heat to maximum and add the squid. Sauté them for 1 minute before adding the shrimp as well. Blanch for another minute and, as soon as the liquid dries, blend with the white wine. When the alcohol has completely evaporated, turn off and transfer squid and shrimp to a bowl, cover with the lid and leave to warm.

Pour the rice into the same pan and let it toast for about 1 minute at maximum power, stirring constantly, thus avoiding the grains from burning, add the white wine and wait for the alcohol to evaporate before cooking the rice with the broth. Add the liquid from the mussels and clams and mix from time to time, but not too much. When there are 1-2 minutes from the end of cooking, add the shrimp and squid, mussels and clams and let it all flavor. Turn off and stir adding the very cold butter cut into cubes, the chopped parsley and the freshly ground black pepper. Stir and let it rest for a few minutes before serving.




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