Fisherman's risotto

INGREDIENTS for 4 PEOPLE 250 gi rice, a cup of vegetable broth, 150 g of frozen shrimps, 100 g of frozen molluscs, 300 g of fresh tomatoes, peeled and chopped, a little chopped onion, half a glass of white wine, a bunch of parsley, 4 tbsp of oil, salt and pepper In a saucepan saute the finely chopped onion with 4 tablespoons oil, add the rice, add sprinkle with the white wine, leave to evaporate, add the vegetable stock and simmer stirring occasionally for about 8-10 minutes, add the shrimp and clams that have passed under running water, mix the ingredients, add the tomatoes peeled and cut into small cubes, add salt and pepper, after a few minutes add the finely chopped parsley and let it finish cooking gently.

Variation: you can make the gravy of shrimp and molluscs and merge it to a white risotto.

For the sauce, fry a clove of garlic with 4 tablespoons oil, Add shrimp and mollusks still frozen and fresh focus let them soften.

Sprinkle with white wine, let it evaporate and then add the peeled and finely chopped tomatoes and parsley.

Add salt and pepper.

Cook for about 10 minutes.