Recipes / First course

Seafood risotto

Difficulty Medium

30 MIN

In a saucepan

4 Portions

Ingredients

  • 280g Carnaroli rice
  • 150g cleaned shrimps
  • 2 small squids
  • 2 cuttlefish
  • 300g clams
  • 50g chopped leek
  • 1 heaped teaspoon CANNAMELA lemon grass leaves
  • 1/2 teaspoon CANNAMELA ground white pepper
  • 30g extra virgin olive oil
  • fish stock
  • 70g white wine
  • salt to taste

Ingredients

  • 280g Carnaroli rice
  • 150g cleaned shrimps
  • 2 small squids
  • 2 cuttlefish
  • 300g clams
  • 50g chopped leek
  • 1 heaped teaspoon CANNAMELA lemon grass leaves
  • 1/2 teaspoon CANNAMELA ground white pepper
  • 30g extra virgin olive oil
  • fish stock
  • 70g white wine
  • salt to taste

Partners

Preparation

1

Purge the shellfish in warm water and coarse salt. Rinse repeatedly and transfer to a saucepan, close with the lid and leave the shellfish to open over a high flame. Remove from the heat, allow to cool and remove part of the molluscs from the shells.

2

Clean the squids and cut the body into rounds, setting the tentacles aside.

3

Also clean the cuttlefish and cut into strips.

4

In a saucepan, brown the chopped leek in 20 g of oil.

5

Add the cuttlefish and squids.

6

Add the rice and toast it.

7

Add some wine and let it evaporate.

8

Continue cooking the rice by adding the hot fish stock a little at a time and seasoning with salt to taste.

9

Flavour with CANNAMELA ground white pepper and 1 level teaspoon of CANNAMELA lemon grass leaves.

10

Separately, in a frying pan, brown the squid tentacles in the remaining oil for a few minutes.

11

When the rice is cooked, add the shrimps and clams.

12

Mix everything together and leave to stand for 2 mins. Decorate with the squid tentacles, season with a pinch of CANNAMELA lemon grass leaves and serve.s