Seafood risotto with mussels and clams

Ingredients

For 1 serving

• Carnaroli rice65 g
• Mussels600 g
• Clams750 g
• Squid80 g
• Garlic1 clove
• Fish stock350 ml
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Parsley8 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: shellfish, fish, celery, sulphites,

Method

1. Scrape the mussels and pull off the beards; rinse the mussels and clams under running water, discarding any that are broken or open. Peel and crush the garlic.
2. Put the mussels and clams in a large pan with the garlic, cover and cook over high heat for 3–4 minutes, shaking the pan, until they open; discard any that stay closed. Shell them and strain the cooking liquid through a sieve lined with kitchen paper to remove any sand.
3. Heat the fish stock with the strained liquid and keep it hot over the lowest heat. Clean the squid and cut it into rings; wash the cherry tomatoes and cut them into wedges; chop the parsley.
4. Heat the olive oil in a saucepan over medium heat and toast the rice for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate, then add the tomatoes and squid.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy. Taste and add salt only if needed: the shellfish liquid is already salty.
6. For the last 2 minutes add the shelled mussels and clams to warm through; off the heat, finish with the parsley and a pinch of chilli.