Risotto ai frutti di mare 2

02459 RICE with SEAFOOD INGREDIENTS for 4 PERSONS 800 ml fish broth, 100 ml of white wine, olive oil, 400 g of rice 200 g shrimp tails, 400 g 400 g mussels, clams, a tablespoon of chopped parsley, a clove of garlic, chopped onion, salt and pepper the night before, rinse the clams and place them in a bowl with salt water.

Let them drain over night.

The next day, rinse and carefully wipe the mussels and rinse the clams.

Rinse the shrimp and heat for a few minutes in boiling water.

Heat 2 tablespoons of olive oil in a saucepan, add the clove of garlic peeled and let Brown.

Add the mussels and clams, cover and cook at high heat, until the shells have opened.

Prelevatele with a slotted spoon and keep aside, then strain the cooking liquid and add it to the broth.

Clean the saucepan, heat 2 tablespoons oil and fry the onion until it is soft and transparent.

Add the rice, stir after 5 minutes and add a couple of tablespoons of boiling broth and bring to a baking by pouring little by little more broth when the previous one has been absorbed.

Ten minutes before the end of cooking aggiuntevi the mussels, clams and shrimp tails, parsley and add salt and pepper.

Transfer the rice to a serving dish and serve immediately.