Risotto with mussels and clams

people 4 | difficulty


  • 400 g of carnaroli rice
  • 1 kg of mussels
  • 500 g of clams
  • 20 vine tomatoes
  • 1 lemon
  • Mixed herbs
  • 1 garlic clove
  • Extra vergin olive oil
  • 1.5 l of fish broth


Toast the rice in a pan without oil for one minute and after that gradually add the fish broth and continue cooking for 14-16 minutes on a high heat. Half the vine tomatoes and season with oil, salt, pepper, garlic and basil. Shell the mussels and clams and leave them in their water. When the rice is done add the tomatoes. Turn off the heat and add the mussels, clams, lemon and the mixed herbs. Add olive oil and salt to taste and stir until creamy.

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