- Rice Arborio - 320 g
- Shallot - 2 bulbs
- Garlic - 2 heads
- Olive oil - 3 tb spoons
- White wine - 80 ml
- Grana Padano cheese - 20 g
- Fish stock - 1 L
- Mini squid - 200 g
- Shrimps - 200 g
- Vongole clams - 200 g
- Mussels - 200 g
- Parsley - 1 sprig
- Sea salt - 1 pinch
- Pepper - 1 pinch
Step 1. Slice the shallots and garlic finely.
Step 2. Fry the onion and garlic in hot olive oil until transparent.
Step 3. Add the rice and fry until it becomes more transparent.
Step 4. Add the white wine and let it evaporate a bit.
Step 5. Then, gradually add chicken stock, cook stirring constantly for 15 minutes until cooked "al dente".
Step 6. Chop the garlic. Remove the squid's chord. Cut into rings 1 cm wide . Meanwhile, heat the olive oil in a saucepan and add the garlic.
Step 7. Add the squid in a saucepan and cook 1 minute.
Step 8. Remove shrimp's shell.
Step 9. Remove the intestinal vein from the back of the shrimp.
Step 10. Add the shrimp to the saucepan and cook 1 minute.
Step 11. Add the mussels, cover with lid and shake, cook 1 minute.
Step 12. Then add vongole, again shake.
Step 13. Greens сhop finely and mix with seafood.
Step 14. The juice from seafood, add to the rice.
Step 15. 1 minute until it is ready, add the seafood and stir.
Step 16.Remove from heat, add the grated cheese, salt and pepper.
Step 17. Put the risotto on a plate.