The risotto alla marinara can be found in all the seaside resorts of Sicily, which have made the freshness and quality of the product the secret of their success. It can also be enjoyed outside the summer season as the freezing of the ingredients allows a long conservation. However, we invite you to taste it with the fruits of our sea.
INGREDIENTS FOR 4 PEOPLE
400 gr. rice 200 gr. squid 150 gr. of cuttlefish 200 gr. of shelled shrimp tails 500 gr. of mussels and clams 1.2 l of fish stock 2 cloves of garlic 1 piece of onion 1 bunch of parsley Dry white wine Extra virgin olive oil salt pepper
1 Leave the clams soaked in water and salt for a few hours; then rinse and drain them.
2 Brush the mussels, wash them and transfer them in a pan with the clams, 1 tablespoon of oil, 1 clove of garlic and a sprig of parsley; cover and let the molluscs open.
3 Clean and wash the calamari and the cuttlefishes cut them into rings and strips respectively. Finely chop the garlic with the onion and parsley and sauté everything in a pan with 5 tablespoons of oil; add cuttlefish and calamari and brown for 1 minute.
4 Pour the rice and turn it in the dressing; wet with half a glass of wine and let it evaporate. Cook by incorporating the bottom of the seafood first and then, the fish broth, poured a little at a time.
5 After about ten minutes, mix the well-washed shrimp tails with the risotto and, a couple of minutes later, the mussels and clams (with and without shells). A few moments before turning off the heat, season with salt, sprinkle with pepper and chopped parsley and stir in the risotto with a little oil.
Variation: cherry tomatoes or a little peeled sauce can be added.
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