Sea Fruits Risotto

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First courses

Sea Fruits Risotto

Prep. time

40 Min.
Skills

Medium

Ingredients for people

Carnaroli Superthin Rice, 400 g
Veracious Clam, Truffle and Mussels. 600 g
Cuttlefish, 250 g
Shelled shrimps, 150 g
Rioe Tomatoes, 250 g
Butter, 40 g
Zucchini, 1
Extra virgin olive oli (as you need)
Parsley, as you need
Garlic, 2 slices
Green olives and caper bush, 20
White wine, 1 glass

Made with

Rice and Grain Trio

Super Fine Carnaroli Rice

All the flavor of the sea in a first Neapolitan course. Try this recipe with fresh scialatielli Divella.

1st Step

While the water is boiling, heat the oil and fry the garlic until it becomes blond;

2nd Step

Add the seafood, cuttlefish cut into pieces and shrimps. Then add the tomatoes and cook for a few minutes, adding the olives and capers. Combine Scialatielli drained underdone and cook them in the sauce for 2 to 3 minutes;

3rd Step

Sprinkle with plenty of chopped parsley and serve immediately hot.

Enjoy your meal!