Serves 4
1 kg mussels
1 kg clams
400 grams of squid already cleaned
350g prawns (shelled tails)
1 sprig of parsley
2 garlic cloves
1 glass of white wine
2 tablespoons of fish stock
320 g Carnaroli rice
extra virgin olive oil
1 onion
1 chilli
pepper
salt
Clean the fish very well.
For the clams: choose it one by one, discarding the broken ones and put them to soak (preferably over night) in a bowl with cold water.
For the mussels: clean them by wiping with a mesh of steel under water.
Eviscerate and clean squid under water, then cut into rings, then remove the shell from the shrimp tails.
Cook the clams and mussels. In a saucepan, pour the clams and the mussels in another. Cover with a lid and cook on high heat until all the shells will be opened (it takes a few minutes). When the clams and mussels are opened up, turn off the heat, strain the water and keep the liquid aside. At this point, remove the shell from the mussels and clams, keeping aside a few mussels and clams that will serve for the final decoration of your dish.
Now cook the squid. Prepare a mixture with celery and carrot and fry with garlic and chilli, then add the squid. Pour half a glass of white wine and cook until it becomes tender.
Meanwhile, prepare the rice. In a large pot sauté the onion in the oil over very low heat. When the onion becomes transparent add the Carnaroli rice and toast it, and add the other half of white wine. Once the wine has faded continue cooking, adding a little at a time the filtered liquid of shellfish. Add the shrimp to calamari, add the chopped parsley and cook for 5 minutes. If necessary you can add a couple of ladles of fish stock.
Mix the squid and shrimp to the rice, then add the shelled mussels and clams. Let the rice stand for a few minutes. Serve the risotto with seafood and garnish the dish with mussels and clams that you have kept aside
