Ingredients
- 1 cup (180 g) Carnaroli rice
- 1 clove garlic
- ½ white onion
- 200 g mixed seafood (shrimp, squid, mussels, clams, etc.)
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese
- ½ glass white wine (e.g. Vernaccia di San Gimignano)
- 1 liter vegetable or fish broth
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
Prepare the Seafood
Clean all seafood thoroughly. If using pre-cleaned seafood, you can skip this step.
Cook the Mussels and Clams
In a large pot over high heat, cook the mussels until they open (2–3 minutes). Remove from heat, strain and reserve the liquid, then shell most of them.
Repeat the same process with the clams, reserving their liquid as well.
Keep a few whole mussels and clams aside for garnish.
Start the Risotto
Finely chop the garlic and onion.
Heat olive oil in a pan and sauté until soft.
Add the white wine and let it evaporate.
Add the rice and toast it for about 1 minute, stirring constantly.
Cook the Risotto
Gradually add warm broth along with the reserved seafood liquid.
Add the mixed seafood and cook for 13–15 minutes, stirring frequently.
Adjust seasoning with salt and pepper.
Finish the Dish
Turn off the heat and stir in the butter and Parmesan cheese.
Mix until creamy.
Serve
Plate the risotto and garnish with the reserved mussels and clams.
Finish with fresh parsley if desired.