Seafood Marinara Risotto

History & Background

A dish of Italian coasts from south to north, every region has its version. It differs from the Neapolitan — more rustic, in red — by greater elegance and separate cooking of the components.

Ingredients for 4

• 320g Carnaroli rice
• 300g mussels
• 300g clams
• 200g prawns
• 200g squid
• 2 garlic cloves
• ½ glass white wine
• 1L fish stock
• Cherry tomatoes (optional)
• Parsley, chilli
• Extra virgin olive oil
• Salt, pepper

Method

1. Purge mussels and clams; clean prawns; cut squid into rings.
2. In a pan, open mussels and clams with garlic, parsley and wine. Shell 2/3, strain the liquid.
3. In another pan, sauté prawns and squid for 2 minutes with oil, garlic and chilli. Set aside.
4. In a heavy pan, toast the rice in oil.
5. Deglaze with the filtered shellfish liquid.
6. Add hot stock for 16 minutes, optionally with crushed cherry tomatoes.
7. 2 minutes from the end, fold in squid, prawns and some shellfish.
8. Manteca off the heat with extra virgin oil and parsley. Decorate with whole shells.

Wine pairing

Greco di Tufo, Vermentino or Falanghina: Mediterranean whites with marked minerality.

Common mistakes

• Cooking all fish together: each has different timings.
• Using stock cubes: destroys the dish's elegance.
• Adding cheese: absolute taboo with fish.