Risotto di Mare

Ingredients

• 250 g Calamari (pre‑cooked)
• 250 g Mies mussels
• 250 g Venus mussels
• 200 g carrots
• 100 g leeks
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 250 g Risotto rice
• a pinch saffron
• 150 ml white wine
• 600 ml fish stock (from a can)
• 8 peeled scampi
• 50 g butter
• Salt
• Pepper
• 2 Tomatoes
• 0.5 bunch Parsley
• lemon zest

Instructions

1. 1.

   Wash the calamari and slice into thin rings. Rinse mussels under running water. Peel carrots, clean leeks, wash them, and dice both finely. Peel shallot and garlic clove and mince.

2. 2.

   Heat oil in a heavy pot, sauté shallot and garlic, add carrots and leeks, and cook for 2 minutes. Stir in rice until all grains are coated with fat. Add saffron, then gradually pour in hot fish stock while stirring continuously. Simmer for 10 minutes.

3. 3.

   Wash tomatoes, core them, and dice. Add calamari, mussels, and tomato cubes to the pot and simmer for another 10 minutes. Briefly sauté scampi in half of the butter, season with salt and pepper. Chop parsley. Mix scampi, parsley, lemon zest, and remaining butter into the risotto, season again, and serve on plates.