Sea scented risotto

people 4 | difficulty


  • 300 g of venere rice
  • 500 g of mussels
  • 500 g of octopus
  • 5 large shrimps
  • 8 scallops
  • Extra vergin olive oil
  • 1 garlic clove
  • Lime
  • Mixed herbs
  • Soya sauce


Bring the rice to the boil and cook for 40 minutes. Peel the shrimps and marinate them in a olive oil, soy sauce, mixed herbs, salt and black pepper. In a hot pan crush the shrimps heads and add white wine and parsley. Cook for 20 minutes and drain the juce. Sear the shrimps tails in a very hot pan and set aside. Sear the scallops and set aside. Shell the mussels and leave them in their water. Bring the octopus to the boil and when done sear it in a hot pan for a few minutes. Drain the rice and add all the other ingredients. Serve the rice  garnished with lime zest.

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