Riso superfino Arborio 300 gr
1 small onion , 3 tbs. extra virgin olive oil,
1lt hot fish stock, 1 cuttlefish, 4 prawns, 300g mussels
with shells, 300g clams with shells, 1 glass of white wine,
parsley, oregano, chilli, 3 chopped tomatoes , salt
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Clean
and chop the cuttlefish. Shell the prawns and make the stock
with the heads and shells. Cook the mussels and clams in a
saucepan until they open and then shell them. Sauté the
chopped onion in a heavy bottomed saucepan in oil until softened
but not coloured. Add the chopped cuttle-fish and chopped chilli
and cook for 2 minutes. Add the rice and fry until transparent.
Add the white wine and simmer until it has evaporated. Add
a ladleful of the hot fish stock and simmer. As the stock is
absorbed add more stock as necessary. After 10 minutes add
the mussels and clams, the tomato and oregano. Continue in
this way for a further 16 minutes. Season as necessary. Meanwhile
fry the prawns in oil for two minutes. Place the risotto on
4 dishes and garnish with prawns and some chopped parsley
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