Berlucchi Risotto and seafood

Prepare the vegetable stock for risotto. FRY a clove of garlic in a frying pan until golden brown with 3 tablespoons extra virgin olive oil. Add the seafood and saute for a few minutes adding a small ladle of vegetable broth. Put aside the seafood, keeping the liquid remaining in the pan.

Add fried rice so they absorb the sauce remained. Pour a glass of Berlucchi sparkling wine and allow it to absorb. Cook the rice normally by adding the vegetable stock little by little: the cooking time depends on the quality of rice and their personal taste. When the rice is still al dente and Miss 2 or 3 minutes at the end, join seafood that we have had from the beginning. Add a handful of chopped parsley.

In the picture the dish is garnished with savory Waffles with shell shape with cuttlefish ink (edible): the pods are designed and produced by < a href = "http://www.decorfooditaly.it" > Decorfood Italy .