Seafood Risotto

  • 100 g of rice
  • 200 cc of fish broth
  • 20 g of butter
  • 1 can of mussels in spanish sauce
  • 1 can of squid in olive oil
  • 1 can of white clams
  • 1 glass of white wine
  • 1 onion
  • 1 clove of garlic
  • Olive oil
  • Parsley

Cut the onion into "brunoise", chop the clove of garlic and sauté with butter and olive oil. Add the rice and brown it lightly, then add the wine and finally add little by little the fish broth.

Cook for about 20 minutes. Once the rice has drunk all the water, add the can of clams, the mussels and the cut squid, previously drained, and stir everything so that it is heated equally. Then sprinkle with parsley, and serve hot.

  • Total Time
    1 hour
Average: 2.3 (7 votes)

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