Rise with seafood 

Risotto with seafood is a refined and tasty first course, a great classic of Italian cuisine. For an impeccable result, it is important that the fish is fresh: I have decided to use clams, mussels, prawns and cuttlefish, but you can also add other fish species to taste. The rice, once toasted in a pan with a drizzle of oil, is blended with white wine and then cooked with hot fish broth, as this is absorbed. 

Apparently complex, seafood risotto is actually very simple to make at home: the most boring phase is the one related to cleaning the fish, but with my advice it will be child's play. And the end result will repay you for your efforts. You can serve it during a family lunch or a fish dinner with special guests, in any case it will be appreciated by young and old. Find out how to prepare it by following our recipe step by step.

Ingredients

1,5 liter fish broth

500 g purged clams

350 g rice

250 g clean squid

200 g shrimp

150 g cherry tomato sauce

4 Prawns

1 garlic clove

1/2 shallot

basil

parsley

white wine

extra virgin olive oil

salt

white pepper

Procedure

For the seafood risotto recipe, open the clams in a pan with oil, garlic and 1/2 glass of wine, season with white pepper and parsley, strain the cooking liquid and shell half of the shells. Shell the shrimps, prawns and finely slice the squid. Sauté the shallot in plenty of oil; Add the rice and blend with the wine. Gradually wet with the fish broth. Cook for 5-6 minutes, then add the squid. After 2-3 minutes add the shrimp and shelled prawns, after another 2-3 minutes the partially shelled clams. Finish cooking in about 15 minutes. Stir in the cherry tomato sauce and a dash of oil. Complete with a few basil leaves.