Cover: 4
Preparation time: 0
Cooking time: 0
Total time: 0
Time:
Ingredients:
– 500 g rice
– 300 g mussels already purged
– 300 g clams already purged
– 150 g shrimp, 100 g squid
– 2 cloves of garlic
– 1 liter fish stock
– White wine
– Parsley, extra virgin olive oil
– Pepper or hot pepper, salt
Instructions
Wash and peel shrimp. Wash and cut into strips squid. Clean and rinse mussels and clams. Place them in a covered pan with two tablespoons of olive oil and let them open on bright fire. Shell them, strain the remaining liquid and store. Fry in oil garlic and squid. After a few minutes, add the rice and brown it over high heat. Moisten with half a glass of wine and the water of shellfish, let evaporate and cover with the fish stock and a little chopped parsley. Shortly before the end of cooking, add the mussels, clams and shrimp. Adjust with salt, add some more parsley and a sprinkling of pepper or hot pepper
Risotto alla marinara
