- 400g clams and 400g mussels
- 2 medium-sized squid, cut into pieces
- 250g unshelled prawns
- 200 ml extra virgin olive oil
- 2 cloves of garlic
- ½ chili pepper
- 400g Carnaroli rice
- 100 ml white wine
- 300g canned tomato passata (pureed tomatoes)
- 1 bunch parsley, lightly fried for garnish
- 1 bunch basil, lightly fried for garnish
For the vegetable stock:
- 1 white onion
- 2 carrots
- 2 celery sticks
Clean the mussels and clams and put them in a pan over the heat to open the shells, take them out of the shells and put aside. Strain the clam and mussel liquid for the risotto.
Put the carrots, onions and celery in a medium saucepan and cover it with water. Bring the water to a boil and simmer for 30 minutes.
Heat a large frying pan over medium heat. Pour in 150 ml extra virgin olive oil. Gently fry the garlic cloves and chili pepper until golden. Add the shellfish, the squid pieces and the unshelled prawns. Sauté for a few minutes. Add the rice, stir, toast lightly and deglaze with the white wine. Add the tomato passata, season with a pinch of salt, and gradually add the vegetable stock and mussel and clam liquid as the rice absorbs it, stirring gently.
Continue cooking the risotto for 10 minutes until it is al dente. Turn off the heat and let it rest. Stir in the rest of the extra virgin olive oil and adjust the salt to taste. Garnish with fried basil and parsley and serve warm.